Keto Crockpot Chorizo Cauliflower Hash You’ll Crave Weekly

You want easy, bold, and low-carb? This is a one-pot flavor ambush that feeds you now and later. No searing, no drama—just set it, forget it, and brag about it.

Smoky chorizo melts into cauliflower “potato” vibes, while peppers and spices punch like a prizefighter.

It’s the kind of meal that makes you feel like you’re winning at life… without counting every gram mid-bite.

Why Everyone Loves This Recipe

• Set-and-forget convenience: Minimal prep, zero micromanaging.
• Big flavor, low carbs: Chorizo + spices + cauliflower = comfort without the carb crash.
• All-meal utility: Breakfast hash, lunch bowls, dinner topper—your call.
• Meal-prep friendly: Keeps well and reheats like a champ.
• Customizable heat: Mild or fiery, you’re the boss.

Keto Crockpot Chorizo Cauliflower Hash You’ll Crave Weekly

Recipe by Wendy CarterCourse: Breakfast, Keto

Servings

6

servings

Prep time

15

minutes

Cooking time

4

hours 

Calories

340

kcal

Ingredients

• 1.25–1.5 lbs fresh chorizo (Mexican-style, casings removed). Brings smoky heat and fat that flavors everything.

• 1 large head cauliflower (about 6 cups riced). The low-carb “potato” stand-in.

• 1 medium onion, diced. Sweetens and rounds the spice.

• 1 red bell pepper, diced. Color, crunch, and a little natural sugar.

• 1 poblano or jalapeño, seeded and diced. Adjustable heat—go mild or wild.

• 3 cloves garlic, minced. Because flavor.

• 2 tsp smoked paprika. Doubles down on the chorizo vibe.

• 1 tsp ground cumin. Warm, earthy backbone.

• 1/2 tsp chili powder. Gentle heat and color.

• 1/2 tsp sea salt (adjust to taste). Chorizo is salty; start light.

• 1/2 tsp black pepper.

• 2 tbsp tomato paste. Adds body and umami without extra carbs.

• 2 tbsp olive oil or avocado oil (optional). For richer mouthfeel if your chorizo is lean.

• 2 tbsp apple cider vinegar. Bright finish that cuts the richness.

• 1/4 cup fresh cilantro, chopped, for garnish.

• Optional toppers: Fried or poached eggs, sliced avocado, lime wedges, sour cream, cotija, hot sauce.

Step-by-Step Instructions

• Rice the cauliflower: Pulse florets in a food processor until rice-sized. No processor? Grate it. Quick and painless.
• Load the crockpot: Add cauliflower rice, onion, bell pepper, poblano/jalapeño, and garlic. Stir in smoked paprika, cumin, chili powder, salt, and pepper.
• Dot with flavor: Spoon in the tomato paste and drizzle the olive oil (if using). Mix lightly to spread the paste.
• Add the chorizo: Crumble it over the top. No pre-browning needed—this is a crockpot flex.
• Cook: Cover and cook 3–4 hours on High or 6–7 hours on Low. Stir once at the midpoint if you can. The cauliflower should be tender but not mushy.
• Finish strong: Stir in the apple cider vinegar. Taste and adjust salt, pepper, and heat.
• Serve: Garnish with cilantro. Top with eggs for breakfast vibes, or avocado and cotija for a dinner bowl. Lime wedge squeeze? Chef’s kiss.

How to Store

• Fridge: Cool completely, then store in airtight containers up to 4 days.
• Freezer: Portion into freezer-safe bags/containers for up to 2 months.
  

  Flatten bags for faster thawing.

• Reheat: Skillet over medium heat with a splash of oil for best texture. Microwave works—stir halfway.
• Make-ahead tip: Chop veggies and rice the cauliflower up to 2 days in advance.

Why This Recipe Rocks

• Macros that cooperate: High fat and protein keep you full, carbs stay low.
• Hands-off cooking: Minimal effort, maximum payoff—great for busy weeks.
• Texture win: Cauli stays pleasantly tender, not soupy, thanks to the slow cook and tomato paste.
• Scalable: Double it for meal prep or guests. The crockpot won’t complain.

Nutrition Stats

Per serving (6 servings), estimates will vary by brand and chorizo type:

• Calories: ~340
• Protein: ~17g
• Fat: ~26g
• Total Carbs: ~9g
• Fiber: ~3g
• Net Carbs: ~6g
• Sodium: Moderate-high (watch your chorizo brand)

FYI: Using leaner chorizo drops calories and fat.

Skipping optional oil reduces fat by ~3–4g per serving.

Common Mistakes to Avoid

• Overcooking the cauliflower: Past 4 hours on High can go mushy. Keep it in the tender zone.
• Not draining greasy chorizo (if overly fatty): If your chorizo renders tons of fat, spoon off a bit before the finish to avoid a greasy result.
• Skipping acid: That splash of vinegar balances everything. Don’t omit it.
• Undersalting or oversalting: Taste at the end; chorizo salt levels vary wildly.
• Adding too much liquid: Resist the urge.
  

  Veggies release enough moisture on their own.

Different Takes

• Cheesy Upgrade: Stir in 1 cup shredded Monterey Jack or cheddar in the last 10 minutes. Melty magic.
• Green Goddess: Swap bell pepper for zucchini and add baby spinach in the last 5 minutes.
• Tex-Mex Breakfast: Add 1 tsp coriander and top with sunny-side eggs and pico de gallo.
• Smoky Chipotle: Mix in 1–2 tsp canned chipotle in adobo for deeper heat and smoke.
• Turkey Chorizo Light: Use turkey chorizo for lower fat; add 1 tbsp oil to keep it juicy, IMO.
• Dairy-Free Creamy: Finish with 2 tbsp coconut cream and lime zest for silky richness.

FAQ

Can I use Spanish (dry) chorizo instead of Mexican chorizo?

Use Mexican-style fresh chorizo for best texture and flavor infusion. Spanish dry chorizo won’t render the same fat and can turn rubbery; if that’s all you have, dice it small and add halfway through.

Do I need to brown the chorizo first?

No.

The crockpot handles it. Browning does add a bit of Maillard flavor, but skipping it saves time, and the result is still rich and satisfying.

Can I make it spicier without changing the carbs?

Yes—add extra jalapeño, chipotle powder, cayenne, or hot sauce. Heat without carbs is the keto party trick.

What if I don’t have a food processor?

Grate cauliflower on the large holes of a box grater.

It takes a few minutes and works perfectly.

How do I keep the cauliflower from getting soggy?

Don’t add extra liquid, cook on the recommended time, and finish uncovered for 10–15 minutes if you see excess moisture. A quick stir and rest also helps steam off water.

Is this meal prep friendly?

Absolutely. It reheats well for 3–4 days and freezes up to 2 months.

Portion into containers for grab-and-go meals.

What should I serve with it?

Top with eggs, avocado, and cilantro for breakfast; or serve with a simple side salad, cauliflower tortillas, or sautéed greens for dinner. Lime wedges make everything pop.

A Few Last Words

This Keto Crockpot Chorizo Cauliflower Hash proves “easy” and “insanely tasty” can share the same bowl. It’s fast to prep, flexible to your heat tolerance, and satisfying any time of day.

Make it once, and it’ll enter your weekly rotation on merit—not hype. Now go set the crockpot and let flavor do the heavy lifting.