Cook the chorizo in a large skillet over medium heat, breaking it into crumbles, for 7 to 8 minutes until browned and cooked through. Move it to a bowl with a slotted spoon, leaving the fat in the pan.

Add the cauliflower rice, cumin, and salt to the skillet. Cook, stirring, for 5 to 6 minutes until tender and any moisture has evaporated. Divide among four bowls.

Whisk the eggs with the heavy cream. Melt the butter in the skillet over medium-low heat, add the eggs, and stir slowly until softly set, about 3 minutes.

Top each bowl of cauliflower rice with chorizo, scrambled eggs, and cheddar. The heat from the eggs will soften the cheese.

Slice the avocado. Finish each bowl with avocado, a spoonful of sour cream, salsa, and cilantro, and serve.