Serves 3-4

Ingredients

  • 1 head cauliflower
  • drizzle of olive oil
  • ½ sweet onion, diced
  • 1 tsp minced garlic
  • ½ lbs chorizo
  • 1 Tbsp butter
  • 1 cup pineapple, chopped into ½ inch chunks
  • 1 red bell pepper, diced
  • 3 green onions, thinly sliced
  • salt
  • pepper
  • paprika

Avocado Chipotle Cream

  • 1 avocado
  • ½ cup plain yogurt
  • 1 chipotle from chipotle canned with adobo
  • juice from 1 lime

Instructions

  1. Rice the cauliflower: Quarter the cauliflower head, remove the stem, and process it in a food processor or grate it with a large-hole cheese grater. Gently press the cauliflower with a paper towel to remove excess moisture and set it aside.
  2. Sauté aromatics: Heat a large skillet over medium-high heat. Add olive oil, onion, and garlic. Sauté until the onion is softened, about 5 minutes.
  3. Cook the chorizo: Add the chorizo to the skillet and cook until browned. Once done, transfer it to a bowl and set aside.
  4. Cook the pineapple: Add butter to the same skillet (no need to clean it). Add the pineapple and cook for about 5 minutes until it’s browned and caramelized. Add the peppers and cook for another couple of minutes.
  5. Combine ingredients: Return the chorizo mixture to the skillet with the pineapple and peppers. Add the cauliflower rice, then season with salt, pepper, and paprika. Stir to combine and cook until the cauliflower rice just begins to soften.
  6. Make the chipotle avocado cream: Add avocado, yogurt, chipotle, and lime juice to a blender or food processor. Blend until smooth, adding water if needed to thin it out. (This will likely yield leftovers since it’s spicy, so feel free to halve the recipe if desired.)
  7. Assemble the dish: Portion the cauliflower rice mixture into serving bowls and drizzle with the chipotle avocado cream.

Serve and enjoy this flavorful, nutritious dish!