Yield: 4 servings
Measure | Ingredient |
---|---|
1 medium | cauliflower, in florets |
1 large | onion, chopped |
75 grams | chorizo sausage, sliced |
3 \N | 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 |
\N \N | 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