Chorizo & Cauliflower
This was an attempt to make a keto version of our favourite "chorizo & tortellini" dish.
Ingredients
- 1 head cauliflower cut into bite-size florettes
- 3 Tbsp butter divided (2 & 1)
- salt and black pepper
- 2/3 c sour cream
- 1/4 c heavy cream
- 2 cloves garlic minced
- 1 1/2 c cheddar cheese shredded, divided
- 4 links chorizo sausage sliced thin
- green onion sliced thin
Instructions
- Preheat oven to 450.
- In a medium hot pan, cook chorizo until well done, drain if needed, and set aside.
- Melt 2 Tbsp butter, and toss the cauliflower with it. Sprinkle with salt & pepper, then transfer to a baking dish. Roast 15 - 20 minutes, until crisp and tender.
- Meanwhile, in a large bowl, whisk together sour cream, heavy cream, minced garlic, half the cheddar, green onions, and pepper.
- Once cauliflower is done, add it to the sauce mix and blend well. Add chorizo, and return it all to the baking dish. Top with the remaining cheddar.
- Bake for 5 - 10 minutes. Top with more green onions, and serve.