As much as I love my Chorizo Stew with Potatoes and Beans, this cauliflower and chorizo skillet has become a new favourite! Using cauli in place of potatoes makes it lighter and more suitable for warmer weather, and cooking time is even faster. In just half an hour, you’ve got yourself a filling (yet not heavy) dinner oozing comforting aromas of smoky chorizo, garlic and fresh parsley.
The Flavour Affair:
Cauliflower + Chorizo + Garlic + Paprika + Parsley
A simple yet effective combo that relies on bold, robust flavour of chorizo and a generous amount of smoked paprika.
Cauliflower: as of lately, I tend to use it in place of potatoes more and more often. It definitely makes for a healthier alternative while offering a similar slightly sweet flavour profile. (Although in this particular skillet, I did throw in a few potatoes to satisfy my always hungry teens :-D)
Chorizo: depending on your preference, you can opt for mild or spicy chorizo. I usually get a full chorizo ring and slice it into thick-ish circles (approx 1cm).
Paprika: likewise, choose between sweet or hot paprika. But whatever you pick, make sure you go for the smoked version. Smoked paprika offers a deeper flavour that is almost grill-like with warm woody notes.
Garlic adds a familiar appetizing aroma and a comforting, warm pungency.
Parsley is great here – its fresh, peppery aroma cuts through the rich, salty and fatty chorizo. It makes the dish feel lighter and adds vibrancy.
Egg is optional but comes in handy when you need more substance or some extra protein!
Preparation tips for Cauliflower and Chorizo Skillet:
- Start by frying the chorizo in a large non-stick skillet. During cooking, it will render fatty oils that you can then use for frying the cauliflower. I rarely need to add extra oil to the pan.
- Once the chorizo has browned, remove it from the pan and add the cauliflower. Return the sausage to the skillet when the florets are done. Cooking chorizo for longer times may shrink it and it will become tougher, less meaty and with a more concentrated salty taste.
- I prefer using fresh cauliflower over frozen in this recipe. Frozen florets contain more water which makes them softer, if not mushy, and increases the volume of oil splatter.
- If using eggs, make openings in the cauli and chorizo mixture and crack them over. Place the skillet over low heat and cover so that the whites settle faster.
To serve, garnish with chopped parsley and season with freshly ground black pepper.
Looking for more recipes with chorizo? How about Chorizo Stew with Potatoes and Beans, Butternut Squash and Chorizo Farfalle or Orzo with Chorizo and White Fish!
***
Cauliflower and Chorizo Skillet with Fried Egg and Fresh Parsley
Equipment
- 1 large non-stick skillet
Ingredients
- 1 large cauliflower head florets only
- 250 g mild or hot chorizo ring sliced
- 1 garlic clove minced
- 1/3 tsp salt
- 2 tsp sweet or hot smoked paprika
- 4 eggs
- 2 tbsp finely chopped parsley
Instructions
- Start by frying chorizo over medium heat with no oil for a few minutes until browned. Transfer to a plate.
- Add cauliflower florets and fry them in chorizo fat until they’ve softened and charred. If there is too much fat left, discard some of it. If there is too little, add a splash of cooking oil.
- Add minced garlic and season with salt and paprika. Return chorizo to the pan and mix well.
- Make small openings and crack over the eggs.
- Cover and cook until the whites settle.
- Serve garnished with fresh parsley and seasoned with freshly ground black pepper.
Notes
- Ready dish can be refrigerated for a day or two.
- You can also add fresh dill and chives for garnish.
