Sunday, 4 May 2014
Recipe | Paella Inspired Cauliflower Rice with Parmesan Roasted Asparagus
1 bunch of asparagus
1 dozen cherry vine ripened tomatoes
1/2 cup parmesan, grated
1 small brown onion, finely diced
1 mild chorizo sausage, sliced
2tsp cayenne pepper
1 head of cauliflower
1/2 cup fresh oregano, chopped
1/2 cup fresh basil, chopped
fresh rocket, washed
salt and pepper
Preheat oven to 180C. Prepare a baking tray with baking paper. Lay asparagus flat, drizzle with olive oil and sprinkle with the parmesan. Place the cherry tomatoes, still on their vine, onto the baking paper as well. Drizzle with olive oil and give everything a good dose of sea salt and cracked pepper. Place in the oven and bake for 20 - 30 minutes or until the cheese is melted and becoming golden and the tomato skin starts to split.
Heat a medium sized fry pan with 2tbsp olive oil. Add onion and cook on a low heat for 5 - 10 minutes. Once onion is beginning to brown add the chorizo. Stir occasionally until the onion begins to caramelise. Add the cayenne pepper and cumin.
Meanwhile, break the cauliflower head into smaller segments. Place about 1/3 of the cauliflower in a food processor at a time and, using the chop button, process until it resembles a grain like texture (see image). Once you have chopped all the cauliflower you can add it to the onion and chorizo in the fry pan. Cook for about 10 minutes, stirring to combine it with the flavours created by the onion caramelising. Add fresh herbs and cook until wilted.
Remove asparagus and tomatoes from over. On a serving plate make a small bed of rocket and spoon a small quantity of cauliflower paella on top. Place a few roasted tomatoes to the side and lay several pieces of roasted asparagus on top. Drizzle over some olive oil and season dish with cracked pepper.
Enjoy and happy Sunday!