Plant-Based Chorizo Stir-Fry Over Cauliflower Grits

This Plant-Based Chorizo Stir-Fry Over Cauliflower Grits is for lovers of heat, with just the right amount of spice to light up your taste buds. (We’d call it “mild-to-medium.”) If you like an even more fiery flavor, serve it with hot sauce.

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Plant-Based Chorizo Stir-Fry Over Cauliflower Grits

Plant-Based Chorizo Stir-Fry Over Cauliflower Grits

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

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Ingredients  

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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.