My topic name is what I call this simple dish.
In California we get a Mexican style chorizo which is unlike that made in Europe. Here, it is ground very finely and is extremely soft, like a paste. It’s used more as a spice than an ingredient.
In a hot skillet, saute some cauliflower rice (or else finely chopped) till it’s halfway cooked. Add half or more of a tube of chorizo and continue to cook till the cauliflower is to your preferred tenderness.
I like to do the same with finely sliced cabbage.
The chorizo is strongly spiced and imparts a snappy flavor to bland vegetables.