Pan-Fried Cauliflower with Chorizo and Almonds
Quick Recipes Simple Recipes Vegetables Vegetable Dishes Gluten-Free Recipes
Cauliflower with Spanish flavors.
Ingredients
1 small cauliflower
1/2 onion
1 large garlic clove
50 g chorizo (spicy)
30 g almonds
1 tablespoon butter
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika (Spanish)
1 tablespoon lemon juice
a few parsley sprigs
salt, black pepper
Servings: 2
How to prepare pan-fried cauliflower with chorizo and almonds
- Break the cauliflower into florets (you should have about 400g) and slice each floret - this way they seem to sauté faster. If some pieces crumble when slicing, that's okay, put them in the pan too - they'll caramelize on the bottom and will be the tastiest.
- In a wide pan/skillet, add the chorizo and fry over low heat, just until it releases its fat. If you see it's not releasing enough fat to cover the bottom of the pan, help with a little oil. Remove the chorizo to a bowl.
- In the rendered fat, add the onion and sauté for 1 minute.
- Add the cauliflower, season with salt and black pepper and stir for 1 minute - the cauliflower will turn pink from the chorizo fat. Add 1 tablespoon of water and immediately cover with a lid. Let the cauliflower cook over medium-low heat for 10 minutes, stirring halfway through.
- Remove the lid and add the butter, crushed garlic, cumin and paprika. Stir well. Put the lid back on and let the cauliflower continue cooking for another 5 minutes. When time is up, check if the cauliflower is golden in spots. If it looks more steamed, increase the heat and sauté for a few minutes while stirring constantly until the cauliflower is lightly browned at the edges.
- Finely chop the almonds with a knife and toast them in a dry pan. Season them with salt, pepper and smoked paprika.
- Remove the pan from heat and add the almonds, browned chorizo, chopped parsley and lemon juice. Stir. Serve immediately.
