Cut your cauliflower in half and in half again. Remove stem and discard. Chop the head of the cauliflower into chunks. Place inside a food processor and pulse.
Heat up a large skillet to medium heat. Add onion and sauté for 3 minutes, then add garlic and sauté another 2 minutes.
Add in riced cauliflower, salt, and Tolucan Chorizo Spice. Stir around the veggie mixture to coat.
Add in Sriracha sauce, then ¼ cup bone broth, and increase heat to medium high. continue to stir around until the Sriracha sauce dissolves in the mixture. If the mixture is too dry, add in more broth by the tablespoon. If the mixture is slightly wet, continue to cook until the liquid dissolves.
Fry the eggs in a skillet on medium heat
Serve hot in a bowl with an egg on top and garnished cilantro and added salt to taste.