ROAST CAULIFLOWER AND CHORIZO

 

I absolutely love this dish. Spicy chorizo, red onion and olives take me right back to Spain and always brings the sunshine. It’s super easy to prepare and satisfying every time – try it with fresh avo on top for some extra healthy fat! Take care not to burn the vegetables by tossing the mix a couple times during the cooking process.

Ingredients
  • 200g chorizo, rough cut
  • 1 cauliflower, cut into florets
  • 1 red onion, rough cut
  • Half bulb of garlic, cloves bashed
  • 1 courgette, quartered lengthways and rough cut
  • Handful green beans, cut into thirds
  • 1 chilli, sliced
  • Handful olives
  • Handful spinach
  • Glug olive oil
  • ½ tsp cayenne pepper
  • Generous sprinkling of smoked paprika
  • Generous pinch of salt
  • Fresh lime to serve
  • Handful torn mint, basil and coriander leaves
 
Method

In a deep oven dish or a large mixing bowl combine all the ingredients apart from the lime and herbs. Toss or use your hands to mix and coat the vegetables with the spices and oil.
Bake in an ovenproof dish @170 for about 30-40 mins until the vegetables are tender but still have bite.
Serve in bowls with the fresh herbs and lime, enjoy!
It’s also great served with avocado and yoghurt on top to give it some delicious cooling texture 🙂

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