From the February/March 20189 issue
Serves 4


  • 2 medium cauliflower heads, cored and any outer leaves removed
  • 2 TBSP extra-virgin olive oil, divided use
  • 1 pound chorizo pork sausage
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 3/4 tsp smoked paprika
  • 3/4 tsp ground cumin
  • 1/2 cup chicken broth
  • 2 TBSP tomato paste
  • Sea salt and black pepper, to taste
  • 1/4 cup marcona almonds or whole roasted almonds, chopped (for garnish)
  • 1/4 cup finely chopped fresh parsley (for garnish)


  1. Using the shredding

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