Cauliflower stew
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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