Cauliflower and chorizo hash



Ingredients 20
Servings 4
Time 25 min

Ingredients

  • 1-2
    Tbs
    olive oil
  • 1
    medium-sized red onion, roughly chopped
  • 150
    g
    chorizo sausage, or similar, sliced
  • 1
    medium-sized cauliflower, roughly chopped
  • 2
    sprigs fresh thyme
  • 1
    sprig fresh rosemary
  • 1
    tsp
    ground cumin
  • 1
    tsp
    ground coriander
  • 1
    Tbs
    sweet paprika
  • 1
    red chilli, deseeded and finely chopped
  • salt and freshly ground black pepper
  • 2
    cup
    cherry or rosa tomatoes, halved
  • 1
    tsp
    honey (or rice malt syrup or your preferred healthy natural sweetener, to taste)
  • 1
    Tbs
    balsamic vinegar
  • TO SERVE:
  • toast or fresh bread
  • poached, fried or soft-boiled eggs
  • 200
    g
    feta or soft goat’s cheese
  • handful chopped fresh basil and parsley
  • slices of ripe avocado
 

Method

 

Heat the oil in a large pan. Add the onion, sausage, cauliflower, thyme, rosemary, spices, chilli and a pinch of salt and fry, over medium heat, for 5 minutes, or until the vegetables have softened.

Add the tomatoes, honey and vinegar, turn up the heat, and cook, uncovered, for 3–5 minutes, or until the tomatoes are starting to blister. Season with freshly ground black pepper and more salt if needed.

Serve immediately on warmed plates with toast or fresh bread, and top with an egg, a scattering of feta or goat’s cheese and fresh basil or parsley, as well as a few slices of avocado.

Serves 4.

Credit: Wholesome, by Sarah Graham, published by Struik Lifestyle.

Image credits: Curtis Gallon ©Penguin Random House SA (Pty) Ltd 2017

Also, try these recipes:

Warm quinoa salad with roasted cauliflower and a spicy citrus dressing


Prawn, chorizo and olive salad

Sweet potato, mushroom and onion breakfast hash







 

Read more on: cauliflower  |  food24  |  chorizo  |  recipes
 

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