Name: Spanish-Style Carrots and Cauliflower
Total time: 40 min
Yield: 4
Ingredients: 3 tablespoons almond butter; 2 large carrots, sliced 1/4 inch thick; 1 head of cauliflower (2 pounds), florets sliced 1/3 inch thick; 1 ounce spicy chorizo, minced; Cilantro leaves, for garnish; 2 garlic cloves, minced; 1/4 teaspoon ground cumin; 2 large red bell peppers; Salt and freshly ground pepper; 1 cup plus 1 tablespoon water

Ingredients

Servings 4

12 Tbspsalmond butter
8 largecarrots
3628.7 gcauliflower
113.4 gspicy chorizo
16 servingscilantro leaves
8 garlic cloves
1 tspsground cumin
8 largebell peppers
16 servingssalt and pepper
946.4 mlwater

Instructions

Roast the bell peppers directly over a gas flame or under the broiler until charred all over.
Transfer to a plate to cool. Peel, core and seed the peppers, then coarsely chop them.
In a small skillet, cook the chorizo over moderate heat until crisp, about 4 minutes.
Drain on paper towels.
In a mini food processor, puree the roasted peppers with the almond butter, garlic, cumin and the 1 tablespoon of water. Scrape the sauce into a bowl and season with salt and pepper.
In a large skillet, cover the carrots with 1/2 cup of the water and add a pinch of salt. Cover and cook over moderate heat for 5 minutes.
Add the sliced cauliflower and the remaining 1/2 cup of water, cover and cook until just tender, about 5 minutes longer; drain.
Transfer the vegetables to a platter and drizzle with some of the almond sauce. Top with the chorizo and cilantro and serve with the extra sauce.

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