Cashew Free Paleo Smoky Chipotle Chorizo Cauliflower Rice Skillet
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 1 lb ground pork chorizo (no fillers or added sugar)
- 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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