Spicy Chorizo & Sundried Tomato Cauliflower Rice
My latest obsession (I am very easily obsessed by things) is food masquerading as other food. I'm a big fan of courgette spaghetti, fondly known as 'courgetti' (or 'zoodles' aka zucchini noodles for you Americans across the pond), but without the luxury of a spiraliser, this dish is something of an effort. Less so than cutting your own actual spaghetti, yes, but an effort nonetheless.
My preferred food in disguise, however, is cauliflower rice. With the help of an ancient (practically prehistoric) food processor, broccoli's blonde and rather more stodgy cousin can be ground down into rice in under a minute. It's like magic.
Having always been someone who sees things like rice, pasta, potatoes and whatnot as fairly unnecessary and undoubtedly the most boring component of any meal, this revelation has me enthralled. Not only can I replace these dullards with something tastier, more exciting, much quicker to cook, and often more colourful (and therefore more apt for social media..), but it's also one of my five a day. I am still amazed by this on a regular basis. It does the same thing but it's a vEgETabLe??? Mindblowing.
Anyway, having been completely enamoured with my Get The Glow book ever since I arrived home last week, I have already concocted quite a few of the recipes, and have planned several more. (Including one for tonight: lentil and chickpea dhal with, you guessed it, cauliflower rice - coconut flavour. I'm already excited.) It is this book that truly brought ricey cauliflower joy into my life, and I have been using it in this and that and the next thing ever since.
It's ideal if you have leftovers that you want to use up, or even on its own as a side just to accompany the main event. I wanted something spicy and warming that wouldn't take longer than 10 minutes start to finish. And this is it.
Spicy Chorizo & Sundried Tomato Cauliflower Rice
Serves two; also gluten free!
Ingredients
half a cauliflower
approx. 3 inches chorizo sausage, diced
approx. 80g sundried tomatoes, chopped into smallish pieces
two handfuls spinach
200ml coconut milk
chilli flakes
salt and pepper
Directions
1. Throw the chorizo into a large pan on a medium heat, with no oil. (The oil from the chorizo means you don't need to supplement with any extra. If it was shopping for skincare products, chorizo would go for stuff for 'oily' people.. or oily cold meats. What? Moving on.)
2. Add in the sundried tomatoes and some of their tomatoey oil, and stir around a bit.
3. While the chorizo and tomatoes are getting sizzly, break up the cauliflower into small chunks, then whizz it up in a food processor. This won't take long at all - stop it as soon as it is ricey, before it become floury, and then chuck it into the pan.
4. Stir everything to combine, then add the coconut milk.
5. Add as much chilli as you like, followed by the spinach, and continue stirring until the spinach is wilted and the whole thing is at your desired gloopy/sloppiness.
6. Season to taste with salt and pepper, then serve! And garnish with some shredded spinach, coriander ('cilantro' - always thinking of you Yanks (is that offensive??? It's not meant to be, please don't hate me, I love Americans, you read my blog more than anyone else!)), chives or any other shrubbery you may fancy for that extra aesthetic appeal. Also they taste nice. But aesthetics, you know? #instascran
Alternatives
This dish is totally gluten free and can easily be made vegan with just one switch - all you need to do is sub in something else instead of the chorizo; peppers would be nice, or quorn or really whatever you like - just be aware that you might have to add some oil (coconut oil is a good call) depending on what you go for.
Tadaaa, yummy, innovative, super duper speedy, at least one of your five a day and generally a really great meal. Really nice. How nice? Nicer than rice. (Very nice.)
Tag me (@imogenfin) on le social medias if you make this! It's real good.
*All photos in this post are mine. If you wish to use any, please ask my permission and credit me!*
My preferred food in disguise, however, is cauliflower rice. With the help of an ancient (practically prehistoric) food processor, broccoli's blonde and rather more stodgy cousin can be ground down into rice in under a minute. It's like magic.
Having always been someone who sees things like rice, pasta, potatoes and whatnot as fairly unnecessary and undoubtedly the most boring component of any meal, this revelation has me enthralled. Not only can I replace these dullards with something tastier, more exciting, much quicker to cook, and often more colourful (and therefore more apt for social media..), but it's also one of my five a day. I am still amazed by this on a regular basis. It does the same thing but it's a vEgETabLe??? Mindblowing.
Anyway, having been completely enamoured with my Get The Glow book ever since I arrived home last week, I have already concocted quite a few of the recipes, and have planned several more. (Including one for tonight: lentil and chickpea dhal with, you guessed it, cauliflower rice - coconut flavour. I'm already excited.) It is this book that truly brought ricey cauliflower joy into my life, and I have been using it in this and that and the next thing ever since.
It's ideal if you have leftovers that you want to use up, or even on its own as a side just to accompany the main event. I wanted something spicy and warming that wouldn't take longer than 10 minutes start to finish. And this is it.
Spicy Chorizo & Sundried Tomato Cauliflower Rice
Serves two; also gluten free!
Ingredients
half a cauliflower
approx. 3 inches chorizo sausage, diced
approx. 80g sundried tomatoes, chopped into smallish pieces
two handfuls spinach
200ml coconut milk
chilli flakes
salt and pepper
Directions
1. Throw the chorizo into a large pan on a medium heat, with no oil. (The oil from the chorizo means you don't need to supplement with any extra. If it was shopping for skincare products, chorizo would go for stuff for 'oily' people.. or oily cold meats. What? Moving on.)
2. Add in the sundried tomatoes and some of their tomatoey oil, and stir around a bit.
3. While the chorizo and tomatoes are getting sizzly, break up the cauliflower into small chunks, then whizz it up in a food processor. This won't take long at all - stop it as soon as it is ricey, before it become floury, and then chuck it into the pan.
4. Stir everything to combine, then add the coconut milk.
5. Add as much chilli as you like, followed by the spinach, and continue stirring until the spinach is wilted and the whole thing is at your desired gloopy/sloppiness.
6. Season to taste with salt and pepper, then serve! And garnish with some shredded spinach, coriander ('cilantro' - always thinking of you Yanks (is that offensive??? It's not meant to be, please don't hate me, I love Americans, you read my blog more than anyone else!)), chives or any other shrubbery you may fancy for that extra aesthetic appeal. Also they taste nice. But aesthetics, you know? #instascran
Alternatives
This dish is totally gluten free and can easily be made vegan with just one switch - all you need to do is sub in something else instead of the chorizo; peppers would be nice, or quorn or really whatever you like - just be aware that you might have to add some oil (coconut oil is a good call) depending on what you go for.
Tadaaa, yummy, innovative, super duper speedy, at least one of your five a day and generally a really great meal. Really nice. How nice? Nicer than rice. (Very nice.)
Tag me (@imogenfin) on le social medias if you make this! It's real good.
*All photos in this post are mine. If you wish to use any, please ask my permission and credit me!*
This sounds so nice! Will definitely be trying this!
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Thank you, hope you like it as much as I did!
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