Cauliflower & chorizo grains

Name: 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; 120 g Cooks’ Ingredients Chorizo Crumb; 250 g Merchant Gourmet Spanish Style Grains; 50 g sun-dried tomatoes in oil (drained weight), roughly chopped; 80 g ready-washed spinach; 90 g Essential Greek Style Natural Low Fat Yogurt; ½ unwaxed lemon, zested, then cut into wedges

Full of smoky Spanish flavours, this makes a quick and satisfying weeknight supper.

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Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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1 small cauliflower, trimmed and cut into florets (about 400g prepared weight)
1 tbsp olive oil
1 tsp smoked paprika
½ x 120g Cooks’ Ingredients Chorizo Crumb
250g Merchant Gourmet Spanish Style Grains
50g sun-dried tomatoes in oil (drained weight), roughly chopped
80g ready-washed spinach
90g Essential Greek Style Natural Low Fat Yogurt
½ unwaxed lemon, zested, then cut into wedges

Preheat the oven to 200°C, gas mark 6. In a bowl, toss the cauliflower florets with the oil, paprika and any smaller cauliflower leaves, then 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 put the spinach on top. Cover with a lid (or baking tray) and let the greens wilt for 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 shallow bowls. Drizzle over the lemon yogurt, then scatter over the crispy chorizo crumbs and serve with lemon wedges.

And to drink...

Villa Blanche Pinot Noir, France
This medium-bodied red, full of rich cherry and blackcurrant flavours, will balance well with the smoky chorizo dish.

Typical values per serving when made using specific products in recipe