spanish

Riced Cauliflower with Chorizo, Spinach, and Pine Nuts

Name: Riced Cauliflower with Chorizo, Spinach, and Pine Nuts
Yield: 1 serving
Cuisine: spanish
Ingredients: 360 g cauliflower rice; 85 g spanish chorizo (cured, diced); 12 g olive oil; 70 g onion (finely chopped); 6 g garlic (minced); 90 g fresh spinach; 18 g pine nuts; 2 g smoked paprika; 10 g sherry vinegar; 0.8 g salt; 0.5 g black pepper

This dish pairs cauliflower rice with spanish chorizo, fresh spinach and pine nuts. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Low carb Keto Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

37 g Carbohydrates

45 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

360g cauliflower rice 90 kcal
85g spanish chorizo (cured, diced) 281 kcal
12g olive oil 106 kcal
70g onion (finely chopped) 28 kcal
6g garlic (minced) 9 kcal
90g fresh spinach 21 kcal
18g pine nuts 104 kcal
1 tsp (2g) smoked paprika 6 kcal
2 tsp (10g) sherry vinegar 2 kcal
0.4 tsp (1g) salt 0 kcal
0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

cauliflower ricepine nuts
Rice the cauliflower (or use pre-riced). Toast pine nuts in a dry skillet 2 minutes; set aside.
spanish chorizo (cured
In the same skillet, cook chorizo over medium heat 3-4 minutes until it releases fat and browns.
onion (finely chopped)garlic (minced)smoked paprika
Add onion and cook 3 minutes until softened. Add garlic and smoked paprika for 30 seconds.
cauliflower ricesalt
Add riced cauliflower and a pinch of salt. Cook 6-8 minutes, stirring, until tender but not mushy.
fresh spinachsherry vinegarblack pepper
Stir in spinach until wilted, 1-2 minutes. Add sherry vinegar and black pepper.
pine nuts
Serve topped with toasted pine nuts.