Low Carb Chorizo And Mozzarella Hash
How to Make It
Step 1
Add the cauliflower florets to a small pan of boiling water with a little salt. Simmer for 4-5 minutes until fork tender. Drain well and set aside to steam dry.
Step 2
Thinly slice the onion. Heat the olive oil in a large skillet over a low/medium heat. Add the onion, sweating for a minute or so until tender.
Step 3
Roughly dice the chorizo. Increase the heat to medium and add the chorizo to the pan. Cook until browned all over and the chorizo starts to release its oils.
Step 4
Add the cauliflower to the skillet along with the paprika and a pinch of salt and pepper. Stir well to combine. Fry for a further 3-4 minutes until the cauliflower is golden and the chorizo is cooked through.
Step 5
Add the grated mozzarella.
Step 6
Garnish with sliced avocado and chopped cilantro to serve.
Ingredients
- Fresh Food Spanish Chorizo by Sainsbury’s – 2-¾ ounce
- Cauliflower Florets by Flavorite – 2 cup
- Cilantro – 2 tablespoon
- Gourmet Collection Smoked Paprika by Mccormick – 2 tsp
- Avocado – 1 each
- Olive Oil – 1 tablespoon
- Mozzarella Cheese – ½ cup, grated
- Onion – ¼ medium – 2 1/2″ diameter
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper, Ground – ⅛ teaspoon