Smoky, spicy, and loaded with color, these bowls are the kind of weeknight dinner that looks like it took way more effort than it actually did. The shrimp get coated in a bold blend of chipotle chili powder, smoked paprika, cumin, and cayenne before hitting a screaming-hot skillet, where they develop those irresistible lightly charred edges in just a few minutes. Meanwhile, cauliflower florets get pulsed into fluffy rice-sized grains and cooked until golden, giving you all the satisfaction of a grain bowl without any of the grains. A quick lime-dressed slaw of red cabbage and carrots adds crunch and brightness, and creamy sliced avocado ties everything together. Every single ingredient here is a whole, recognizable food — no emulsifiers, no stabilizers, no ingredient lists to decode. Avocado oil does all the heavy lifting as the fat of choice throughout, keeping the cook clean and the flavors pure. It's a complete, vibrant meal that proves eating without additives doesn't mean eating without excitement.
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Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Do not over-process — the pieces should resemble coarse grains, not a paste.
In a large mixing bowl, combine the shrimp with the chipotle chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, cayenne, and 1 tbsp lime juice. Toss until every shrimp is evenly coated, then set aside to marinate for 10 minutes at room temperature.
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