Chorizo Cauliflower Rice is a recipe from my friend Arsy’s cookbook, The Paleo Foodie Cookbook. One of the perks of being friends with other cookbook authors is that we can cherry pick recipes we really loved from one another’s cookbooks and get permission to publish them on our blogs. This Chorizo Cauliflower Rice is exactly the recipe that I wanted to share on mine from Arsy’s book.
This is why you’ll enjoy this recipe.
What’s up to all my Paleo people out there! Let’s face it, this recipe only really makes sense to those who actually want-slash-need to swap out regular rice for cauliflower. Unless you’re eliminating grains, it makes absolutely sense to use regular white (or brown) rice. Even quinoa would be tasty. Since Paleo is grain-free, cauliflower gets pulled off the bench and into this tasty, simple recipe that whips up in less than a half hour.
How’d it work out for you?
Did you use a food processor to make your own cauliflower rice or pick up a pre-made bag of it at the grocery store? Did you add anything else, like jalapeño or a different kind or chorizo? Once you get a chance to make this, let everyone know how it went… I mean, cauliflower rice is only going to go so far if you’re accustomed to eating grains, so take that into consideration of course.
- 1 head cauliflower
- 1 tbsp ghee
- ½ large red onion diced
- 1 red bell pepper chopped
- 3 cloves garlic minced
- ½ pound ground chorizo
- 1 tsp smoked paprika
- 1 tsp crushed red pepper flakes
- ¼ cup chicken broth
- fresh cilantro and avocado slices to finish optional
- Remove the stem of the cauliflower and put through food processor until it resembles rice.
- Heat ghee over medium-high heat in a heavy-bottomed pan.
- Cook onions and bell pepper until soft, above 5 minutes.
- Add garlic and chorizo.
- Cook for a few minutes, until chorizo starts to lightly brown.
- Then add cauliflower, paprika and red pepper flakes.
- Cook for a minute or two, until all the ingredients are well combined.
- Add chicken broth and cook until cauliflower is tender and broth has evaporated.
- Serve topped with cilantro and sliced avocado.