Chorizo Stuffing Smothered Cauliflower


Chorizo Stuffing SMOTHERED Cauliflower, whaaaaa?! I was not expecting anything mind-blowing from this dish, but wow. It was killer and is definitely a meal in itself.

This dish is based on Mark Bittman’s Whole Cauliflower with Sausage recipe (pg 481 The Food Matters Cookbook), chosen by this week’s Food Members Project member Gracie. I went with Chorizo for the sausage since it’s so accessible here in Miami.

Adding breadcrumbs to the sausage and onion mixture creates a stuffing or hash-like flavor and texture. We saved the leftovers and ate them with scrambled eggs in the morning. Perfecto! Recipe follows.


Chorizo Stuffing Smothered Cauliflower

Total Time: 30 minutes

Serving Size: 4

recipe adapted from the Food Matters Cookbook by Mark Bittman


  1. 1 cauliflower, cored
  2. salt
  3. pepper
  4. garlic powder
  5. 8 oz sweet or hot sausage, casing removed if necessary, I used Chorizo
  6. 1-2 tablespoons olive oil
  7. 1 onion, chopped
  8. 1 or 2 jalapeños, seeded and chopped
  9. 1 cup bread crumbs
  10. 1/2 cup fresh parsley, chopped


Option (1) Put the cauliflower in a steamer above 1-2 inches of salted water. Sprinkle cauliflower with black pepper and garlic powder. Bring the water to a boil, cover, and reduce heat so it bubbles steadily. Cook until the cauliflower is just tender enough to be pierced to the core with a thin blad knife. Total cooking time will be 12-25 minutes depending on the size of the head. Drain the cooked cauliflower.

Option (2) or put the cauliflower in 1-2 inches of water or chicken broth in a square glass baking dish. Rub the cauliflower with 1 tablespoon of olive oil and then season it with salt, pepper and garlic powder, and cover tightly in foil. Bake for 45 minutes to an hour at 400 degrees F.

While the cauliflower is cooking, heat a large skillet over medium-high heat. Break the sausage into small pieces and cook until no longer pink, 5-10 minutes. Drain off fat/oil. Add the onion, jalapeños, and olive oil. Salt, pepper, and garlic powder to taste. Cook 5-8 minutes or until onions and jalapeños are cooked to your preference.

Add the breadcrumbs and parsley to the pan and mixture and cook, stirring often, until breadcrumbs golden brown under 5 minutes. Remove from the heat.

Break up the cauliflower head with two forks, scatter sausage stuffing all over, and serve.

Use leftovers as a breakfast hash to accompany your scrambled eggs.


Head here to see the recipes the other FMP ladies dreamed up this week!


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::: keelymarie :::

5 Replies to “Chorizo Stuffing Smothered Cauliflower”

  1. I really wish I had gotten around to making this seeing has how I’ve had some soy chorizo sitting in my fridge for MONTHS. Sounds super tasty.

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