About
This flavorsome cauliflower hash is loaded with Spanish chorizo, smokey paprika, oozy mozzarella cheese and creamy avocado.
This is a great lunch bowl or dinner served with salad.
Ingredients
- 2 ¾ ounce fresh food spanish chorizo by sainsbury's
- 2 cup cauliflower florets by flavorite
- 2 tablespoon cilantro
- 2 teaspoon gourmet collection smoked paprika by mccormick
- 1 each avocado
- 1 tablespoon olive oil
- ½ cup, grated mozzarella cheese
- ¼ medium – 2 1/2" diameter onion
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper, ground
Instructions
- Add the cauliflower florets to a small pan of boiling water with a little salt. Simmer for 4-5 minutes until fork tender. Drain well and set aside to steam dry.
- Thinly slice the onion. Heat the olive oil in a large skillet over a low/medium heat. Add the onion, sweating for a minute or so until tender.
- Roughly dice the chorizo. Increase the heat to medium and add the chorizo to the pan. Cook until browned all over and the chorizo starts to release its oils.
- Add the cauliflower to the skillet along with the paprika and a pinch of salt and pepper. Stir well to combine. Fry for a further 3-4 minutes until the cauliflower is golden and the chorizo is cooked through.
- Add the grated mozzarella.
- Garnish with sliced avocado and chopped cilantro to serve.
Nutrition Facts
- Servings: 2
- Calories: 420.8kcal/1760.8kJ (per serving)
- Fat: 34.0g (per serving)
- Carbs: 13.2g (per serving)
- Protein: 17.2g (per serving)
