Spanish-Style Carrots and Cauliflower Recipe

Name: Spanish-Style Carrots and Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large red bell peppers; 1 ounce spicy chorizo, minced; 3 tablespoons almond butter; 2 garlic cloves, minced; 1/4 teaspoon ground cumin; 1 cup plus 1 tablespoon water; Salt and freshly ground pepper; 2 large carrots, sliced 1/4 inch thick; 1 head of cauliflower (2 pounds), florets sliced 1/3 inch thick; Cilantro leaves, for garnish

Servings: persons

2 large red bell peppers
1 ounce spicy chorizo, minced
3 tablespoons almond butter
2 garlic cloves, minced
1/4 teaspoon ground cumin
1 cup plus 1 tablespoon water
Salt and freshly ground pepper
2 large carrots, sliced 1/4 inch thick
1 head of cauliflower (2 pounds), florets sliced 1/3 inch thick
Cilantro leaves, for garnish

1
Roast the bell peppers directly over a gas flame or under the broiler until charred all over.
2
Transfer to a plate to cool.
3
Peel, core and seed the peppers, then coarsely chop them.
4
In a small skillet, cook the chorizo over moderate heat until crisp, about 4 minutes.
5
Drain on paper towels.
6
In a mini food processor, puree the roasted peppers with the almond butter, garlic, cumin and the 1 tablespoon of water.
7
Scrape the sauce into a bowl and season with salt and pepper.
8
In a large skillet, cover the carrots with 1/2 cup of the water and add a pinch of salt.
9
Cover and cook over moderate heat for 5 minutes.
10
Add the sliced cauliflower and the remaining 1/2 cup of water, cover and cook until just tender, about 5 minutes longer; drain.
11
Transfer the vegetables to a platter and drizzle with some of the almond sauce.
12
Top with the chorizo and cilantro and serve with the extra sauce.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large red bell peppers, 1 ounce spicy chorizo, minced, 3 tablespoons almond butter, 2 garlic cloves, minced, and more.

Yes, Spanish-Style Carrots and Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish-Style Carrots and Cauliflower

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