The combination of roast cauliflower, chorizo and rice is delicious, It doesn’t really matter what rice you use, although obviously the cooking method will change. You could use basmati and create a pilaf or Arborio rice for a risotto, but I chose paella rice as it has a clear connection with chorizo, whereas the others don’t.
Roast Cauliflower and Chorizo Rice
I large cauliflower, cut into florets
1-2 teaspoon sweet smoked paprika
Olive oil, preferably Spanish
2 onion, finely sliced
2 cloves of garlic, very finely chopped
400g good quality chorizo, diced
2 chicken or vegetable stock cubes to make 750mls stock
1 pinch of Saffron
250g paella rice
Sea salt and freshly ground black pepper
Toss the cauliflower florets in some olive oil, smoked paprika, salt and pepper and roast on a lined baking sheet in the oven at 180C for about 30 minutes until golden brown. Put a glug of oil into a large heavy bottomed shallow casserole or paella pan on a medium heat, add the onion and fry for around 10 minutes, stirring regularly until completely soft. Add the chorizo and fry to release the oil. Next add the garlic and fry for a minute more. Meanwhile dissolve the stock cubes in 750 of boiling water and add the saffron. Next add your rice to the onions with a good pinch of salt. Pour in the stock and let it bubble away gently, stirring from time to time to avoid sticking. Top up with more stock if it becomes dry and the rice is still raw. After 30 minutes, check the rice is tender and cook a little longer if needed. Season to perfection and serve straight away.