Chorizo and Tomato Cauliflower Rice
Halfway through my January Whole30, I'm still dreaming up a ton of new recipes to work on. Literally, dreaming. They warn you in the Whole30 Timeline that at a certain point of the program, you'll start dreaming about food––it's for real. Back when I did my first Whole30, my first real one with no cheats or slips, I experienced the "food dreams." I actually had a dream, right around day 15, that I ate a whole package of Oreos, and I kid you not, I woke up feeling super guilty. I've since grown to only having food dreams about creating new foods, paleo foods. Now, I wake up with my head full of new recipe ideas that I worked up in my sleep. Sometimes the dreams feel so real, I can almost taste the food that I've never even made before––it's kinda crazy. After making a chorizo and sweet potato breakfast casserole this past Christmas morning breakfast, I was left with some extra sausage and wasn't sure what to do with it––short of just throwing it in a pan with some eggs. A few days later, I dreamt that I made a really delicious rice dish with the leftover sausage and some onions. I woke up with a plan in my head to actually make the dish for dinner that night––with cauliflower rice instead of the real deal. At the store, I thought it might be a good idea to add some green pepper to it, so I bought one along with the other necessary ingredients and headed home to start cooking. The dish slowly evolved over the few times I cooked it to what it is now, with the smoky Spanish paprika flavor and the hint of tomatoes. It's way better than I could have ever dreamed––literally––and being Whole30 and 21 Day Sugar Detox compliant, this is a dish that can be enjoyed any time!
Chorizo and Tomato Cauliflower Rice
Prep Time: 5 min Cook Time: 40 min Total Time: 45 min Serves: 4
12oz smoked chorizo sausage (I like the Wellshire Farms brand from Whole Foods––it's Whole30 compliant)
2 tbsp cooking fat (I used bacon fat, but ghee, coconut oil, or light olive oil would all be fine)
1 large green bell pepper, diced
½ yellow onion, diced
1-2 garlic cloves, minced
2lbs cauliflower florets
¼ cup and 2 tbsp crushed tomatoes
¾ tsp smoked paprika
½ tsp sea salt, plus more to taste
2 tbsp water
"Rice" your cauliflower florets either by putting them in a food processor and pulsing them until they resemble grains of rice or by grating them against the medium-small side of a cheese grater.
Thinly slice the chorizo into little moons, then slice them in half so you have very thin half moon shaped slices of sausage. Cook the sausage in a medium sized saucepan over medium-high heat for 12-15 minutes––until cooked through and browned.
When the sausage is done cooking, remove from the pan with a slotted spoon and set aside.
Add the two tablespoons of your preferred cooking fat to the chorizo fat and lower the heat to medium.
Add the onions and the peppers to the pan and saute until the peppers soften and the onions become translucent––another 12-15 minutes.
Next, stir in the garlic and let cook until fragrant, about one or two minutes.
Pour the riced cauliflower into the pan with the crushed tomatoes, smoked paprika, and sea salt, and toss to coat everything evenly for about a minute.
Add the two tablespoons of water to the pan, stir into the cauliflower, then cover the pan and let it steam for five minutes.
Remove the lid, stir the rice, and let cook another two to three minutes uncovered, stirring occasionally. Season the rice with salt to taste, as needed.
Remove from heat, mix the chorizo half moons into the rice, serve hot, and enjoy!