Made With Riced Cauliflower
Carbs
10g
Time
20 mins
Calories
520
Veg Servings
2
Ingredients
- 2 packs of Fullgreen Cauliflower Rice (400g / 14oz)
- 200g/7oz Cooking Chorizo
- 1 cup of Chicken or Vegetable Stock
- 1 Onion, chopped
- Cherry Tomatoes, chopped
- 1 Red Bell Pepper, deseeded and chopped
- 1 stalk of Celery, chopped
- 1 clove of Garlic, minced
- 1 teaspoon Smoked Paprika
- 1 teaspoon Chilli Pepper
- 1 tsp of dried Thyme
- 1 tsp of dried Oregano
- 1 tsp of Cayenne Pepper
- Fresh Coriander or Parsley (optional)
- A little Olive Oil
- Salt & Pepper to taste
Method
- 1 Chop all your veggies and slice-up the Chorizo. We use Picante 'Cooking Chorizo'.
- 2 Cook the Chorizo, in a large frying pan over medium-high heat, making sure its cooked through and browned nicely. You may want to add a little Olive Oil but - because Chorizo is quite fatty - there's really no need.
- 3 Once the Chorizo is cooked, add all the chopped Veggies and simmer for a further 5 mins (on a medium heat), adding the Herbs and Spices and Stock at this time.
- 4 Once the stock has thickened, turn-off the heat, add the Cauliflower Rice and fold it into the mix.
- 5 Add a little chopped Coriander or Parsley
- 6 Serve and enjoy!
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