Cauliflower and chorizo hash
|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||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|
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.
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