Description
A delicious chorizo cauliflower rice bowl that’s gluten-free and packed with flavor.
Ingredients
Scale
- 1 tablespoon (15 ml) olive oil, extra-virgin
- 1 cup (150 g) sliced onion, medium yellow
- 2 cloves (about 1 teaspoon/3 g) garlic, minced
- 4 oz (113 g) chorizo, crumbled or sliced (for vegan option: 3 oz/85 g tempeh)
- 1 tablespoon (15 g) tomato paste
- 1 ¼ cups (180 g) diced cherry, plum, or grape tomatoes
- ½ cup (75 g) chopped bell pepper, red or yellow preferred
- 3 cups (about 1 small head, 300 g) cauliflower rice, cut into roughly ¼-inch pieces
- ¼ cup (60 ml) broth or stock
- Chopped parsley or cilantro, for garnish
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
- Cooked chicken sausage, green chilies, shredded cheese as desired
Instructions
- Step 1: Heat Your Skillet: Place your skillet on medium-high heat to ensure a good sear for your vegetables and chorizo, avoiding sogginess.
- Step 2: Sauté Onion First: Add 1 tablespoon olive oil to the hot skillet. Add 1 cup sliced onion and sauté for about 4 minutes, until translucent and soft, to build sweetness and depth.
- Step 3: Mix in Garlic: Stir in 2 cloves minced garlic and cook for approximately 1 minute, until fragrant but not browned.
- Step 4: Add Chorizo Next: Add crumbled or sliced chorizo along with ½ teaspoon smoked paprika, ½ teaspoon cumin, salt, and black pepper to taste. Reduce heat to medium. Cook for about 5 minutes until the chorizo is nicely browned, checking at 3 minutes and increasing heat slightly if browning is insufficient.
- Step 5: Fold in Veggies: Stir in ½ cup chopped bell pepper, 1 ¼ cups diced tomatoes, and 1 tablespoon tomato paste. Cook for 2-3 minutes until the bell peppers soften slightly but retain some crunch.
- Step 6: Prepare for Baking: Transfer the entire mixture evenly into the lined half sheet pan. Spread flat for even heat distribution. Add ¼ cup broth if mixture appears dry to maintain moisture without sogginess.
- Step 7: Bake with Care: Cover the pan and bake at 350°F (177°C) for 15 minutes. Remove the cover, gently stir the mixture, then return the pan to bake for an additional 10-15 minutes until the cauliflower rice turns crispy and golden but not mushy. If cauliflower becomes soggy, drain excess moisture before cooking and ensure pieces are cut roughly the same size (about ¼ inch) for even cooking.
- Step 8: Garnish and Serve: Remove from oven. Top with chopped cilantro or parsley.
Notes
- Room Temperature: Store in an airtight container away from direct sunlight for up to 2 days.
- Refrigeration: Keep in airtight container in the refrigerator for up to 4 days. Reheat thoroughly to maintain texture.
- Freezing: After cooling, transfer to freezer-safe airtight container or bag. Freeze up to 2 months. Thaw overnight in refrigerator before reheating.
- Use fresh, high-quality chorizo (not dried) for rich, spicy depth in the dish.
- To maintain firm cauliflower rice texture, ensure pieces are about ¼-inch and drain excess moisture if soggy.
- If chorizo fails to brown, increase heat slightly after 3 minutes for better caramelization.
- Add 1-2 tablespoons broth if the mix looks dry during baking to keep moisture balanced.
- If tomatoes are not softening, cover pan for 5 minutes during cooking to steam and release juices.
- Reheat leftovers on stovetop or in oven until heated through. If reheating from frozen, thaw overnight then warm thoroughly.
- Serve alongside grilled chicken breast or shrimp for a full meal.
- Pair with fresh avocado salad or steamed broccoli as side dishes.
- Top with diced avocado, fresh cilantro, and a drizzle of lime juice or hot sauce for added brightness.
- Vegan Option: Substitute chorizo with 3 oz (85 g) tempeh crumbles.
- Add cooked chicken sausage, green chilies, or shredded cheese as preferred toppings.
- Choose firm, fresh cauliflower heads without brown spots for best rice texture.
- Select bright, crisp bell peppers; red or yellow for sweetness, green for bite.
- Use medium yellow onions free of soft spots.
- Minced fresh garlic cloves provide the best flavor, finely minced to avoid burning.
- Fresh cilantro is preferred for garnish; parsley is a suitable alternative if desired.
- Fresh lime juice is recommended over bottled for vibrant flavor enhancement.
- Extra-virgin olive oil is the best choice for sautéing to maintain balanced flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg