Spicy Chorizo and Creamy Cauliflower Skillet

How to make it

1. 1

   Start by removing the casings from your chorizo sausage, if it has any. Break it up into a large skillet over medium-high heat and cook until it is browned and crispy, about 5-7 minutes. Make sure to break up any large pieces as it cooks.

2. 2

   Drain off most of the excess grease from the skillet, leaving just a little for flavor. Add the riced cauliflower to the skillet. Stir it in with the chorizo and cook for another 5 minutes, until the cauliflower starts to soften.

3. 3

   Reduce the heat to medium. Stir in the heavy cream and the cream cheese. Continue to stir gently until the cream cheese has melted and the sauce is smooth and creamy.

4. 4

   Now it is time for the spinach. Add the fresh spinach to the skillet in batches if needed, stirring until it wilts down into the creamy mixture. This usually takes just a couple of minutes.

5. 5

   Taste your dish and season with salt and freshly ground black pepper as you like. Serve hot and enjoy this comforting, spicy, and creamy keto delight.