Chorizo cauliflower rice is a one-pan wonder that eats like a fiesta: cauliflower riced in the food processor, then sautéed with red onion, bell pepper, and browned chorizo in smoked paprika and chili flakes. The chorizo's spiced fat coats every grain, and the whole thing is rich enough to serve as dinner on its own. Topped with cilantro and avocado, it bursts with flavor.
SERVES 4
This dish bursts with flavor, and can be served as a side or a one-pot meal. The chorizo adds heat and makes this dish rich and satisfying.
INGREDIENTS
1 head cauliflower
1 tbsp/15 ml ghee
½ large red onion, diced
1 red bell pepper, chopped
3 cloves garlic, minced
½ lb/230 g chorizo
1 tsp/1 g smoked paprika
1 tsp/1 g dried red pepper flakes
¼ cup/60 ml Chicken Broth
cilantro, chopped and avocado, sliced (garnish)
COOKING INSTRUCTIONS
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. Sauté onions and bell pepper until soft, about 5 minutes. Add garlic and chorizo. Sauté for a few minutes, until chorizo starts to lightly brown. Then add cauliflower, paprika and red pepper flakes. Sauté 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.
Pro Tips
- Pulse the cauliflower until it genuinely resembles rice — over-processing turns it to wet crumbs that steam into mush instead of frying.
- Brown the chorizo properly and let it render its paprika-stained fat; that seasoned fat is what flavors the entire pan of cauliflower.
- Cook the cauliflower until the broth has fully evaporated — trapped steam is the enemy of good cauliflower rice.
- Smoked paprika and dried chili flakes go in with the cauliflower so their aromatics bloom without scorching in the hot fat.
- Serve topped with sliced avocado and cilantro; the cool, creamy avocado is the perfect foil for the chorizo's heat.
Frequently Asked Questions
What kind of chorizo should I use?
Fresh Mexican-style chorizo (the soft, raw kind) browns beautifully and renders flavorful fat. Spanish cured chorizo works too, though it will stay firmer and more sliceable.
Can I use frozen cauliflower rice?
Yes — about 4 cups of frozen riced cauliflower replaces the head. Cook off the extra moisture a few minutes longer so the dish doesn't turn soggy.
Is this a side dish or a main?
Both — it's a hearty side, but with the chorizo's protein it makes a satisfying one-pot meal. A fried egg on top turns it into brunch.
How spicy is this dish?
Between the chorizo and a teaspoon of chili flakes, it has genuine warmth. Use a mild chorizo and halve the flakes for a family-friendly version.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS 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.
- Sauté onions and bell pepper until soft, about 5 minutes.
- Add garlic and chorizo.
- Sauté for a few minutes, until chorizo starts to lightly brown.
- Then add cauliflower, paprika and red pepper flakes.
- Sauté 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.
