From the February/march 2018 issue
Serves 4


  • 1 TBSP extra-virgin olive oil
  • 3/4 pound chorizo sausage
  • 1 large head cauliflower, cored and grated on the large holes of a box grater (or with the shredding disk of a food processor)
  • 3 cups baby spinach
  • 2 TBSP toasted pine nuts (optional)
  • 4 large eggs, fried or cooked any style
  • Chopped parsley, for garnish


  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chorizo and cook, crumbling up with a utensil, until almost completely browned, 4-6 minutes.
  3. Add the cauliflower and cook, stirring occasionally, for 4-5 minutes.
  4. Stir in the spinach until wilted. Stir in the pine nuts, if using.
  5. Serve topped with cooked eggs and parsley.