Speedy Spanish Riced Cauliflower with Chorizo, Manchego & Marcona Almonds
Active Time: 5 minutes • Total Time: 10 minutes
Yields: 4 Servings
- 1 Tablespoon Extra-Virgin Olive Oil
- 4 Scallions, sliced
- 2 1/2 Ounces Dry Spanish chorizo, peeled and cut into fine dice
- 1 Bag Earthbound Farm Riced Cauliflower
- 3/4 Cup Cooked Chickpeas
- 1/4 Cup Marcona Almonds, coarsely chopped
- 8 Large Pitted Green Olives, quartered lengthwise
- 2 Ounces Manchego Cheese, cut into fine dice
- Salt and Freshly Ground Black Pepper
This simple 15-minute one pot dish features many of the ingredients you’d find at a tapas bar. As the riced cauliflower cooks, it soaks up the smoky and delicious chorizo flavors, which are distributed throughout. Of course, you could embellish it in all sorts of ways—adding small shrimp or piquillo peppers and swapping pickled peppers for the olives or diced Serrano ham for the chorizo.
If you want to make a vegetarian version of this dish, I would suggest adding 2 or 3 diced smoky Spanish piquillo peppers and ½ teaspoon smoked Spanish paprika, called pimenton de la Vera. You can also swap chorizo for soyrizo.
Don’t forget to print our coupon to save $1 off any Earthbound Farm Organic Riced Veggie!
In a large nonstick skillet, heat the olive oil. Add the scallions and sauté over moderately high heat, stirring, until softened, about 4 minutes. Add the chorizo and cook over moderate heat until sizzling, about 1 minute. Add the Riced Cauliflower and chickpeas and cook, stirring, until it is tender, about 6 minutes. Stir in the almonds, olives and Manchego. Season with salt and pepper and serve hot, warm or at room temperature.