Breastfeeding Friendly Paleo Smoky Chipotle Chorizo Cauliflower Rice Skillet

Total time40 min

Prep time15 min

Cook time25 min

Breastfeeding Friendly Paleo Smoky Chipotle Chorizo Cauliflower Rice Skillet

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Ingredients

4 servings

1 medium head cauliflower (about 2 lbs), cut into florets
1 lb ground pork chorizo (no fillers or added sugar)
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Chef's tip
Choose fresh or ground plant-based chorizo, not a dry cured link, and brown it as directed.
2 tbsp avocado oil
1 medium yellow onion, finely diced
1 medium red bell pepper, diced
3 cloves garlic, minced
2 chipotle peppers in adobo sauce, minced
1 tsp adobo sauce (from the can)
1 can (14.5 oz) fire-roasted diced tomatoes, drained
1 ½ tsp smoked paprika
1 tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp salt, plus more to taste
¼ tsp black pepper
2 tbsp fresh lime juice (about 1 lime)
¼ cup fresh cilantro, roughly chopped (optional)
1 avocado, sliced (optional)

Instructions

1
Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces, about 8–10 pulses. You should have roughly 5–6 cups of cauliflower rice. Set aside.
2
Heat 1 tbsp of the avocado oil in a 12-inch skillet over medium-high heat until shimmering. Add the chorizo and cook, breaking it up with a wooden spoon, for 6–8 minutes until browned throughout with no pink remaining and the fat has rendered. Transfer the chorizo to a plate, leaving the rendered fat in the skillet.

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