Solo: Chorizo & Cauliflower Rice

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Solo: Chorizo & Cauliflower Rice

A mix of chorizo, aubergine and bell pepper served over cauliflower rice and topped with and olive gremolata.

Ingredients to serve 1

  • 1 x chorizo sausage – slice (5mm)
  • ½ x aubergine – cut into 1cm cubes
  • ¼ x onion – cut into slices
  • ¼ x bell pepper – de-seed and slice (5mm)
  • 25g x pitted black olives – chop coarsely
  • ½ tsp x smoked paprika
  • 3g x parsley – roughly chop
  • ¼ x cauliflower – grate coarsely
  • ½ clove x garlic – crush, peel and chop finely
  • . x olive oil (from your pantry)
  • . x salt & pepper (from your pantry)
  • . x butter (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

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.

Step 3

Olive gremolata: Mix these ingredients in a bowl: olives, parsley, garlic, salt, freshly ground pepper and a little olive oil. Set aside.

Step 4

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.

Step 5

Serve the cauliflower rice in a bowl with the chorizo mix and top with the olive gremolata.