Chorizo con cauli


(Jane Reed) #1

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.


#2

Chorizo scrambled eggs are awesome also. Aside from being delicious I also love how inexpensive chorizo is.


#3

I do something similar where I sautee up some red onion and chorizo and then pour it over (including all that tasty grease) cauli that i’ve mixed with some oil. I then add some garlic cloves and roast it stirring occasionally. Comes out super tasty.


(Linda Culbreth) #4

I see an additional to my grocery list here…