This dish bursts with flavor, and can be served as a side or a one-pot meal. The chorizo adds heat and makes this dish rich and satisfying.

1 head cauliflower

1 tbsp/15 ml ghee

½ large red onion, diced

1 red bell pepper, chopped

3 cloves garlic, minced

½ lb/230 g chorizo

1 tsp/1 g smoked paprika

1 tsp/1 g dried red pepper flakes

¼ cup/60 ml Chicken Broth

cilantro, chopped and avocado, sliced (garnish)

Remove the stem of the cauliflower and put through food processor until it resembles rice. Heat ghee over medium-high heat in a heavy-bottomed pan. Sauté onions and bell pepper until soft, about 5 minutes. Add garlic and chorizo. Sauté for a few minutes, until chorizo starts to lightly brown. Then add cauliflower, paprika and red pepper flakes. Sauté for a minute or two, until all the ingredients are well combined. Add chicken broth and cook until cauliflower is tender and broth has evaporated. Serve topped with cilantro and sliced avocado.