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Chorizo & Cauliflower

This was an attempt to make a keto version of our favourite "chorizo & tortellini" dish.
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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.