Chorizo Cauliflower Rice


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.

Arsy from Up & Alive (author of this recipe), me (heeeeyo!), Diana Rodgers of Sustainable Dish (and the film, Sacred Cow), and Steph Gaudreau AKA my “book tour wife” of the famed

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.

Chorizo Cauliflower Rice

A delicious weeknight recipe from The Paleo Foodie Cookbook by Arsy Vartanian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Cauliflower Rice
Skill Level: Easy to Make
Recipe Type: One-Dish & Sheet-Pan
Specialty Diet: Gluten Free, Keto-Friendly, Paleo
Servings: 2 Adults
Calories: 525kcal


  • 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.


Today I’m cooking from Arsy Vartanian’s newest book, The Paleo Foodie Cookbook! As soon as I saw this recipe, I knew I had to make it. Chorizo Cauliflower Rice combines fresh vegetables with one of my favorite sausages for a balanced veggie-to-protein one dish dinner — which you know I love. Any recipe that only dirties one pan is immediately gonna get extra points from this busy mama.
Another thing I love about The Paleo Foodie Cookbook is that while it 100% appeals to the foodie in all of us, the recipes aren’t overly complicated or so abstract that normal people like me aren’t able to get our money’s worth. Chorizo Cauliflower Rice is the first of many recipes that will be served at my table from this awesome book.


Calories: 525kcal | Carbohydrates: 27g | Protein: 23g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 90mg | Sodium: 1025mg | Potassium: 1109mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3261IU | Vitamin C: 220mg | Calcium: 89mg | Iron: 3mg
The Frugal Paleo Cookbook: Expanded!Buy Now on Amazon

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