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 blade of a food processor, grate the cauliflower. (Alternatively, grate the cauliflower by hand using a box grater.) You should have about 6-7 cups of grated cauliflower. Set aside.
  2. Heat 1 tablespoon of the oil in a large skillet over medium heat.
  3. Add the sausage and cook, breaking up with a wooden utensil, until cooked through, 8-10 minutes. Remove from the pan and set aside.
  4. Return the pan to medium heat and add the remaining 1 tablespoon of oil.
  5. Add the grated cauliflower, onion, and garlic. Cook, stirring occasionally, for 6-8 minutes until tender and slightly darker in color.
  6. Add the paprika and cumin. Stir for 1 minute.
  7. In a small bowl, whisk together the chicken broth and tomato paste until smooth.
  8. Add to the skillet and stir to incorporate into the cauliflower rice. Cook for 2-3 minutes.
  9. Add the cooked sausage back to the skillet and stir to combine.
  10. Season to taste with salt and pepper.
  11. Sprinkle with the almonds and parsley and serve