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Recipe OF THE WEEK; Staying in.


Serves 6

1/2 head cauliflower, broken into florets

1 tbsp coconut oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 chorizo, chopped

8eggs 160g marinated goat's cheese

Handful of coarsely chopped parsley

Salad, to serve

Sourdough bread, to serve

Small handful of shaved parmesan, to garnish

1 Preheat oven to 200degC/400degF. Fill a saucepan with water and add the cauliflower florets. Bring to the boil and cook for 5-6 minutes, until the cauliflower is semi-soft. Remove from the heat and drain. Set aside.

2 Place a cast-iron skillet or ovenproof frying pan over low heat and warm the coconut oil. Add the onion, garlic and chorizo and cook until the onion is translucent.

3 In a bowl, lightly whisk the eggs, goat's cheese and parsley. Add the chorizo mix and break in the cauliflower florets.

4 Pour the mixture back into the skillet and cook over low heat for a couple of minutes to set the bottom of the frittata before placing the skillet in the oven for about 10 minutes, or until the eggs are set.

5 Allow the skillet to cool for a few minutes while you toss the salad and slice the sourdough bread. Serve with a sprinkle of shaved parmesan, and the salad and sourdough on the side.

The Farm Community by Emma & Tom Lane (Hardie Grant, PS20) Cauliflower, goat's cheese and chorizo give this dish a fab mix of flavours

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Title Annotation:Features
Publication:Sunday Mirror (London, England)
Article Type:Recipe
Date:Feb 24, 2019
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