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.