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Cauliflower Rice Chorizo Pulao

You need some cauliflower rice pulao in your life

No, seriously.

If you’re Indian, you’re familiar with Goa sausage pulao. For the uninitiated, it’s rice cooked with a knobbly, pellet-like pork sausage made in Goa – an eye-wateringly spicy, tangy, flavoursome cousin of the Portuguese chouriço or Spanish chorizo that keeps forever. It’s delicious, like a sucker punch to the teeth – or so I’ve been told. You see, I’m quite the wuss when it comes to spice. But it’s also one of wife’s favourite things to eat. So when we found our freezer full of Iberico chorizo from my wife’s trip to Spain, she challenged me to make my version of the pulao. So I did. And I was hooked. For life.

Though nowhere near as spicy as Goa sausage, the chorizo brought a lovely, porky tang to the rice and spices I threw in. It was a one-pot meal we couldn’t stop eating. Of course, we couldn’t eat that on Keto. So when I first made cauliflower rice, I knew what I wanted to do with it. Cauliflower rice chorizo pulao had to be shared with the world.

A one-pot meal that hits all the spots

You’ll be surprised how quickly this cauliflower rice pulao comes together; it’s a great option for a weeknight dinner if you have some chorizo sausage on hand. Yes, it uses onion and some tomato, but you can even skip it if your chorizo is particularly flavourful, and if you want to reduce the carb count. My Indian friends, feel free to swap the chorizo for Goa sausage, and go as spicy as you like. Honestly, I can’t sell this dish enough. It’s mildly spicy, it’s tangy, it’s got that crunch from the fried chorizo… all in all it’s deeeeelicious. Do give this a go. I promise you it’ll become a staple.



Nutrition Info (Per serving)

  • Calories: 206
  • Net Carbs: 6g
  • Carbs: 10g
  • Fat: 16g
  • Protein: 9g
  • Fiber: 4g

This recipe makes 2 servings.  Get this recipe on myfitnesspal.

Cauliflower Rice Chorizo Pulao

A delicious chorizo pulao made using cauliflower rice.
5 from 6 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Cuisine Indian, Spanish
Servings 2 servings



  • Fry the chorizo with a bit of olive oil
  • Add in the cumin seeds, onion and ginger garlic paste and cook
  • Add in the tomato as well as the tumeric and chilli powder.
  • Add a splash of water and cook out
  • Season with salt and pepper
  • Add the cauliflower rice and cook for 2 minutes
  • Finish with fresh coriander and crispy fried chorizo
  • Serve
Tried this recipe?Let us know how it was!

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  1. Deeeeee-lish! I just made this, omitting the onion to keep carbs lower, but I did indulge with the tomatoes! Love your YouTube channel and have made many of your keto recipes! But enough jibber jabber, I have more chorizo to eat! Horns up!

  2. Hi Sahil,
    Thank u so much for these awesome recipes. I’m just starting my journey on a keto diet & u make these look easy & amazing yummy ?

  3. This recipe was delicious! The flavors reminded me of my favorite childhood Chilli. (I grew up in the Mid-Western US.)

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