epicurious
Chorizo Cauliflower
Chorizo, the ultra-salty and spiced minced pork link, gets a plant-based makeover. Blending cauliflower into “cauli rice” resembles the ground nature of the meat.
👥 1 Servings⏱️ Prep & Cook: 40 min👤 Andrea Aliseda📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●pan
- ●skillet
📝 Preparation Steps
1
Place 1 head cauliflower, broken into florets (about 4 cups/400 g), in a blender or food processor and pulse periodically for about ⏱️ 2 minutes until they reach a crumbly texture that looks like rice or couscous. If the blender gets stuck, stop it and rearrange the cauliflower with a spoon. For ease, feel free to use 3¾ cups cauliflower rice (400 g) instead.
head cauliflower, broken into florets (about 4 cups/400 g) or 3¾ cups cauliflower rice (400 g)1
2
Set a deep stainless-steel skillet over medium heat and pour in 1 Tbsp. olive oil. Once the olive oil is shimmery and hot, add ½ cup (60 g) diced white onion and 1 garlic clove, peeled, smashed. Cook until the onions are translucent, about ⏱️ 4 minutes, then add 1 dried bay leaf. If pan is too dry, add more oil. Add the cauliflower and cook for 3 to ⏱️ 4 minutes, stirring occasionally, until the cauliflower is tender.
. olive oil, divided3 Tbspdried bay leaf1
3
Push the cauliflower to the edges of the pan, creating a well in the center, and pour in the remaining 2 Tbsp. olive oil. (Pouring the olive oil directly onto the surface of the pan will allow it to heat up faster before you mix the cauliflower back in.)
. olive oil, divided3 Tbsp
4
Stir the cauliflower into the olive oil, then add 1 Tbsp. smoked paprika, 2 tsp. garlic powder, 1 tsp. mushroom powder, 1¼ tsp. fine sea salt, ½ tsp. black pepper, ½ tsp. dried oregano, and ⅛ tsp. ground cinnamon. Stir everything together thoroughly, then create another well in the pan and add 2 tsp. tomato paste and 1 tsp. distilled white vinegar. Stir everything until the tomato paste is completely mixed through. Continue stirring for about ⏱️ 10 minutes more, until the chorizo is deeper in color and the cauliflower has reduced about 50 percent in the pan. The final chorizo should look like an earth-toned, crumbly red paste. Remove from the heat and let sit for about ⏱️ 5 minutes so the cauliflower will finish absorbing the flavors. Remove the bay leaf before serving (save to use in another recipe). Do Ahead: Store leftover chorizo in an airtight container in the fridge for up to 5 days.
. smoked paprika1 Tbsp. garlic powder2 tsp. mushroom powder1 tsp¼ tsp. fine sea salt1. tomato paste2 tsp. distilled white vinegar1 tspdried bay leaf1
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