Cauliflower stew

Yield: 4 servings

Measure Ingredient
1 medium cauliflower, in florets
1 large onion, chopped
75 grams chorizo sausage, sliced
3 tomatoes, skinned and finely choppe; d
75 grams pine nuts
25 grams sultanas
1 teaspoon pimenton (paprika)
1 tablespoon fresh chopped parsley or 1 tsp chop; ped dried parsley
salt and pepper

4-5 tb olive oil

3-4 cloves of garlic, chopped Bring some lightly salted water to the boil, and cook the florets for 5-6 minutes - don`t let them get too soft. In a pan, heat the oil and fry the onion and garlic for 4-5 minutes. Stir in the pimenton, then add the sultanas, chorizo, pine nuts, dried parsley (if using) and tomatoes. Mix well, then add the florets. Heat everything for 2 minutes. Check the seasoning and sprinkle with fresh parsley (if using) before serving.

Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000

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