1 lb Cauliflower florets (½ large cauliflower, about 5 cups)
1 tablespoon olive oil ((divided))
1 medium yellow onion (finely diced)
1 garlic clove (minced)
1 lb uncooked chorizo sausage (removed from casing )
1 teaspoon dried oregano
1 teaspoon chili powder
3 cups mixed beans (drained and rinsed)
¼ cup sliced olives
1 cup shredded cheddar cheese
optional garnish: extra sliced olives, chopped scallions, chopped cilantro leaves
Preheat oven to 375F.
Cut the cauliflower into small bite-sized florets and microwave for 8-10 minutes, or until fork tender.
In a large skillet, heat the olive oil, add the minced garlic and diced onion, and saute for 3 minutes. Add the chorizo sausage and allow to brown on all sides, breaking the chorizo up with a spatula as it cooks. Add the oregano and chili powder and continue to cook for about 5 minutes stirring frequently, or until the chorizo is fully cooked. Stir in the beans, sliced olives, and the cooked cauliflower florets.
Transfer the mixture to a 2.5-quart casserole dish and top with shredded cheddar cheese. Top with sliced olives, if desired. Bake for 15 minutes. Top with chopped cilantro leaves and scallions if desired. Allow to stand for 5 minutes and serve warm.
View the recipe instructions at Babaganosh
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