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)

How to
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.

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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.