Spanish Cauliflower and Chorizo Bake Recipe
This bake combines tender cauliflower florets with spicy chorizo and a creamy cheese sauce. In many Spanish homes, dishes like this are made on weeknights to “clean out the fridge” of vegetables and leftover cured meats. The flavors are a bit like mac and cheese, but with cauliflower taking the lead instead of pasta, making the dish lighter yet still very satisfying.
A Spanish-inspired twist on classic cauliflower cheese, this bake uses chorizo and smoked paprika to add depth, spice and a smoky aroma, turning simple ingredients into a rich, comforting one-dish meal.
Chef's tips
Do not overcook the cauliflower at the boiling stage—keeping it slightly firm prevents it from falling apart in the oven. Use a well-melting, flavorful cheese such as mature cheddar, Manchego-style cheese or another aged yellow cheese for the best taste and texture.
How to serve
Serve as a main dish with a crisp green salad, tomato salad or lightly pickled vegetables. It also works well as a side dish alongside roasted chicken or grilled meats.
Ingredients
- cauliflower medium, cut into small florets - 1 piece
- chorizo sliced into half-moons - 150 g
- onion finely chopped - 1 piece
- garlic finely chopped - 2 cloves
- milk - 400 ml
- 30% cream - 100 ml
- yellow cheese grated, preferably with a strong flavor - 120 g
- olive oil - 1 tablespoon
- butter - 25 g
- wheat flour - 1.5 tablespoons
- sweet smoked paprika - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat). Wash the cauliflower, cut it into small florets and put them into a pot of salted boiling water.
- Cook the cauliflower for 5–6 minutes, until slightly tender but still firm to the bite. Drain and set aside for a moment to steam off.
- Heat the olive oil in a large frying pan over medium heat. Add the chorizo and fry for 3–4 minutes, until it releases its fat and is lightly browned. Remove the chorizo with a slotted spoon onto a plate, leaving the fat in the pan.
- Add the butter to the chorizo fat. When it melts, add the chopped onion and fry for 4–5 minutes, until softened and slightly translucent.
- Add the garlic and fry for 1 more minute, stirring. Sprinkle in the flour, mix thoroughly and cook for 1–2 minutes, until the flour absorbs the fat and starts to smell slightly nutty.
- Gradually pour in the milk, whisking vigorously all the time so no lumps form. When the sauce thickens, add the cream, smoked paprika, half of the grated cheese, salt and pepper. Stir until the cheese melts and the sauce is smooth.
- Put the cauliflower florets and fried chorizo into an ovenproof dish and gently mix. Pour the cheese sauce over everything and sprinkle with the remaining cheese.
- Place the bake in the preheated oven and bake for 20–25 minutes, until the top is golden and slightly crispy and the sauce is gently bubbling around the edges. Serve hot.
Storage
Zapiekankę przechowuj w lodówce w przykrytym naczyniu, podgrzewaj w piekarniku lub mikrofalówce; można ją też zamrozić w porcjach do 2 miesięcy.
