Plant-Based Chorizo Stir-Fry Over Cauliflower Grits
Servings 3
Ingredients
For the Cauliflower Grits
- 2 10-12 oz bags of frozen riced cauliflower
- 2 cloves garlic
- 1 tbsp coconut oil
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/2 tsp course-ground black pepper
- 1/2 cup Plant-Based Whole30-compatible almond milk
For the Chorizo-Pepper Stir-Fry
- 10 oz Plant-Based Whole30-compatible "chorizo" or "pork"
- 1 green bell pepper sliced
- 1 tbsp coconut oil or extra-virgin olive oil
- 2 green onions sliced
- 2 tbsp chopped fresh parsley
- Plant-Based Whole30-compatible hot sauce optional, to taste
Instructions
Make the Cauliflower Grits
- IN a medium saucepan, cook the cauliflower rice and garlic in the coconut oil over medium heat until tender, 2 to 4 minutes.
- REMOVE from heat; stir in the nutritional yeast, salt, and black pepper. Stir in the almond milk.
- USING an immersion blender, blend until combined but not smooth, to mimic the texture of classic grits. If you don’t have an immersion blender, use a food processor or a potato masher to create a creamier texture.
- COVER and keep warm while preparing the stir-fry.
Make the "Chorizo" Pepper Stir-Fry
- IN a large skillet over medium heat, cook the chorizo, bell pepper, and green onions in the coconut oil until the bell pepper is tender, 3 to 4 minutes.
- SERVE the stir-fry on the grits and sprinkle with parsley. If desired, serve the hot sauce on the side.