Step 1

In a large skillet, heat avocado oil and add in riced cauliflower

Step 2

Once it becomes translucent, remove from heat and transfer to a nut milk bag (code PALEOBAILEY saves you money!) or strainer

Step 3

Allow the rice to cool first, and then remove the excess water by squeezing the bag or pressing against the strainer

Step 4

In the same pan while rice is cooling, brown the chorizo

Step 5

When the chorizo is beginning to brown, add in the diced onion and combine

Step 6

While the onion and chorizo is cooking, start assembling your bowl by adding the butterhead lettuce or romaine and the cauliflower rice

Step 7

Once meat is throughly cooked, place a serving of it in your bowl

Step 8

Fill the bowl with pico, guacamole, salsa, black olives, micro greens, and green onions – or whatever your favorite toppings are!