step 1
Place 1 head cauliflower, broken into flowers (about 4 cups/400 grams)In a blender or food processor and from time to time, they do not reach a texture that looks like rice or cousin for about 2 minutes. If the blender is stuck, stop it and rearrange the cauliflower with a spoon. For ease, feel free to use 3 cup cauliflower rice (400 grams) instead.
step 2
Set a deep stainless-steel skillet on medium heat and put inside 1 tbsp. olive oilOnce olive oil is shimmering and heated, add ½ cup (60 grams) white onion And 1 Garlic Cloves, Peel, DamageCook until the onion is translucent, about 4 minutes, then add 1 dried bay leafIf the pan is too dry, add more oil. Add cauliflower and cook for 3 to 4 minutes, sometimes stirring, until the cauliflower is tender.
step 3
Push cauliflower on the edges of the pan, make a well in the center, and put it in the remaining 2 TBSP. olive oil(Putting straight olive oil on the surface of the pan, before you mix the cauliflower back, will allow it to heat it fast.)
step 4
Stir cauliflower to olive oil, then add 1 tbsp. Smoked pepper, 2 teaspoons. garlic powder, 1 tsp. Mushroom powder, 1 tsp. Fine sea salt, ½ teaspoon. black pepper, ½ teaspoon. dried oreganoAnd ⅛ TSP. Ground cinnamonStir everything together well, then make another well in the pan 2 teaspoons. tomato paste And 1 tsp. white vinegarStir everything until the tomato paste is completely mixed. Continue stirring for about 10 minutes, until the chorizo is not darker in color and cauliflower has reduced by about 50 percent in the pan. The last choreizs should look like an earth-tond, serball red paste. Remove from the heat and let it sit for about 5 minutes so that the cauliflower absorbs the taste. Remove the bay leaf before serving (save to use in another recipe).
Do forward: Store the remaining cors in an airtight container in the fridge for 5 days.
