Cauliflower and chorizo hash

4 servings Prep: 25 mins



By Food24 April 24 2017
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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.

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

 

 

 



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