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Cauliflower Stew spanish 1 medium cauliflower, in florets 1 large onion, chopped 4-5 tablespoon olive oil 3-4 cloves of garlic, chopped 75 gm chorizo sausage, sliced 3 tomatoes, skinned and finely chopp; e, d 75 gm pine nuts 25 gm sultanas 1 teaspoon pimenton (paprika) 1 tablespoon fresh chopped parsley or 1 tsp chop; ped dried parsley 1 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. Contributor: Esther Pérez Solsona Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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