Cauliflower Stew
1 medium cauliflower, in florets
1 large onion, chopped
4-5 tablespoons of olive oil
3-4 cloves of garlic, chopped
75 g chorizo sausage, sliced
3 tomatoes, skinned and finely chopped
75 g pine nuts
25 g sultanas
1 teaspoon of pimenton (paprika)
1 tablespoon of fresh chopped parsley or 1 teaspoon of chopped dried parsley
salt and pepper
Bring some lightly salted water to the boil, and cook the florets for 5-6 minutes - don`t let them get too soft. In a pan, heat the oil and fry the onion and garlic for 4-5 minutes. Stir in the pimenton, then add the sultanas, chorizo, pine nuts, dried parsley (if using) and tomatoes. Mix well, then add the florets. Heat everything for 2 minutes. Check the seasoning and sprinkle with fresh parsley (if using) before serving. Yield: 4 servings
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