Keto Shrimp and Chorizo Jambalaya with Cauliflower Rice

Instructions:

1. Place cauliflower in a food processor and pulse until finely chopped, the texture of rice. (Alternatively, grate on the large holes of a box grater.) Set aside.
2. Peel and dice onion. Dice chorizo.
3. In a medium skillet, heat olive oil over medium heat. Add onion, garlic, and chorizo. Cook 5 to 6 minutes, until chorizo begins to brown.
4. Stir in diced tomatoes, chicken broth, smoked paprika, dried thyme, cumin and cayenne. Bring to a boil, then reduce heat to medium-low, cover and simmer 15 minutes.
5. Mix cauliflower into skillet and continue to simmer another 10 minutes, stirring occasionally, until cauliflower is tender.
6. Add shrimp and cook 5 minutes more, until shrimp are pink and opaque. Season with salt and pepper to taste.