Roast cauliflower & chorizo grains

Name: Roast cauliflower & chorizo grains
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 small cauliflower, trimmed and cut into florets (about 400g prepared weight); 1 tbsp olive oil; 1 tsp smoked paprika; 60 g Cooks’ Ingredients Chorizo Crumb; 250 g Merchant Gourmet Smoky Spanish-Style Grains & Rice; 50 g sun-dried tomatoes (drained weight), roughly chopped; 80 g pack washed spinach; 90 g Essential Greek Style Natural Low Fat Yogurt; ½ unwaxed lemon, zested, then cut into wedges

Comfort in a bowl, with a Spanish spin. If you’re cooking for one, chill the yogurt and grains separately for lunch the next day.

4.5 out of 5 stars(3) Rate this recipe

1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

1 small cauliflower, trimmed and cut into florets (about 400g prepared weight)
1 tbsp olive oil
1 tsp smoked paprika
60g Cooks’ Ingredients Chorizo Crumb
250g Merchant Gourmet Smoky Spanish-Style Grains & Rice
50g sun-dried tomatoes (drained weight), roughly chopped
80g pack washed spinach
90g Essential Greek Style Natural Low Fat Yogurt
½ unwaxed lemon, zested, then cut into wedges

Method

Preheat the oven to 200°C, gas mark 6. In a bowl, toss the cauliflower florets with the oil and paprika (as well as any smaller cauliflower leaves, if liked); season and spread out on a baking tray. Roast for 20 minutes or until golden and tender. Meanwhile, put a nonstick frying pan over a medium-low heat and cook the chorizo for 4-5 minutes until crispy. Scoop out onto a plate with a slotted spoon and set aside.
Add the grains to the chorizo fat in the pan with 3 tbsp water. Gently heat through, stirring occasionally to break up the grains. Once hot, stir through the sun-dried tomatoes and add the spinach on top. Cover with a lid (or baking tray) and allow the greens to wilt (about 2 minutes). Uncover and stir through the spinach to combine; keep warm. In a bowl, stir together the yogurt and lemon zest.
Stir the roasted cauliflower through the grains, then divide between two shallow bowls. Drizzle over the lemon yogurt, then scatter over the crispy chorizo crumbs and serve with lemon wedges.