Yeast Free Paleo Lime Chorizo Cauliflower Rice Skillet
Bold, smoky chorizo meets bright lime and tender cauliflower rice in a one-skillet dinner that genuinely earns its place in the weeknight rotation. The cauliflower gets pulsed down in a food processor and then cooked in the rendered chorizo fat alongside onion, red bell pepper, garlic, cumin, smoked paprika, and cayenne — so every grain is loaded with flavor before the meat even comes back into the pan. Because the whole dish is built from fresh, whole ingredients with no bread, no fermented condiments, and no packaged seasonings hiding unwanted additives, it fits naturally into a yeast-free lifestyle without any awkward substitutions. A generous squeeze of fresh lime juice at the finish cuts through the richness of the chorizo and ties everything together in a way that feels almost restaurant-worthy. Top it with sliced avocado and a handful of cilantro and you have a complete, satisfying meal that looks as good as it tastes. Cleanup is minimal, the ingredient list is straightforward, and the result is anything but boring.
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 2 tbsp avocado oil, divided
- 12 oz fresh mexican-style chorizo, casings removed
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- salt and pepper, to taste
- 2 limes, juiced (about 3 tbsp), plus wedges for serving
- ¼ cup fresh cilantro, roughly chopped
For serving
- 1 avocado, sliced (optional)
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater. You should have about 5–6 cups of riced cauliflower. Set aside.
- 2
Heat 1 tbsp of the avocado oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the chorizo to a plate, leaving the rendered fat in the skillet.
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