Roast cauliflower & chorizo grains

Step by Step

Step 1

Preheat the oven to 200°C, gas mark 6. In a bowl, toss the cauliflower florets with the oil and paprika (as well as any smaller cauliflower leaves, if liked); season and spread out on a baking tray. Roast for 20 minutes or until golden and tender. Meanwhile, put a nonstick frying pan over a medium-low heat and cook the chorizo for 4-5 minutes until crispy. Scoop out onto a plate with a slotted spoon and set aside.

Step 2

Add the grains to the chorizo fat in the pan with 3 tbsp water. Gently heat through, stirring occasionally to break up the grains. Once hot, stir through the sun-dried tomatoes and add the spinach on top. Cover with a lid (or baking tray) and allow the greens to wilt (about 2 minutes). Uncover and stir through the spinach to combine; keep warm. In a bowl, stir together the yogurt and lemon zest.

Step 3

Stir the roasted cauliflower through the grains, then divide between two shallow bowls. Drizzle over the lemon yogurt, then scatter over the crispy chorizo crumbs and serve with lemon wedges.