Recipe for Chorizo, Aubergine and Bell Pepper served over Cauliflower Rice and topped with Olive Gremolata
1 chorizo sausage – slice (5mm)
½ aubergine – cut into 1cm cubes
¼ onion – cut into slices
¼ bell pepper – de-seed and slice (5mm)
25g pitted black olives – chop coarsely
½ tsp smoked paprika
3g parsley – roughly chop
¼ cauliflower – grate coarsely
½ clove garlic – crush, peel and chop finely
olive oil (from your pantry)
salt & pepper (from your pantry)
butter (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Chorizo mix: Place a few glugs of olive oil in a large frying pan on medium to high heat. Fry onion and chorizo sausage with the smoked paprika for 5 minutes until the onions are golden and translucent. Stir frequently. When done remove to a plate and set aside. Add a big glug of olive oil to the frying pan and fry the aubergine cubes on medium to high heat for about 8 minutes, until golden. Add the chorizo, onion and bell pepper into the pan and cook for another 5 minutes until the aubergine is soft.
Olive gremolata: Mix these ingredients in a bowl: olives, parsley, garlic, salt, freshly ground pepper and a little olive oil. Set aside.
Cauliflower rice: Place a large frying pan on medium to high heat. Add a knob of butter. When melted add the grated cauliflower and a little salt. Fry for 2 minutes. Remove from stove.
Serve the cauliflower rice in a bowl with the chorizo mix and top with the olive gremolata.