Name: Cauliflower-and-chorizo hash
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 red onion medium, chopped; 150 g chorizo sliced; 1 cauliflower medium, chopped; 2 fresh thyme sprigs; 1 fresh rosemary sprig; 1 tsp cumin ground; 1 tsp coriander ground; 1 paprika sweet; 1 red chilli deseeded and finely chopped; sea salt and freshly ground black pepper; 2 cup cherry tomatoes or rose tomatoes, halved; 1 tsp honey; 1 vinegar balsamic; bread fresh or toasted; eggs poached, fried or soft-boiled; 200 g feta cheese or soft goat's milk cheese; fresh basil and parsley, handful; avocado sliced

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Ingredients (18)

1	red onion — medium, chopped
150 g	chorizo — sliced
1	cauliflower — medium, chopped
2	fresh thyme — sprigs
1	fresh rosemary — sprig
1 tsp	cumin — ground
1 tsp	coriander — ground
1	paprika — sweet
1	red chilli — deseeded and finely chopped
	sea salt and freshly ground black pepper
2 cup	cherry tomatoes — or rose tomatoes, halved
1 tsp	honey
1	vinegar — balsamic

TO SERVE:

	bread — fresh or toasted
	eggs — poached, fried or soft-boiled
200 g	feta cheese — or soft goat's milk cheese
	fresh basil — and parsley, handful
	avocado — sliced

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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.

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Warm quinoa salad with roasted cauliflower and a spicy citrus dressing

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Sweet potato, mushroom and onion breakfast hash