Spicy cauliflower stew with crispy chorizo

Heat the oil in a frying pan and fry the onion on a low setting for about 5 minutes. Add the cumin and red pepper and fruit for another minute. Take out of the pan and keep separate.

Heat the pan again and fry the pieces of chorizo ​​on a low setting in a few minutes until crispy. Keep separate.

Meanwhile, cook the potato cubes in water with salt for about 10 minutes. Slice the florets and the stalk of the cauliflower. Add the chopped cauliflower to the potatoes and cook for another 5 minutes. Drain and drain.

Scoop back into the pan and add the butter. Stir to a coarse puree and season with pepper.

Scoop the fried onion and spices through and serve with the crispy chorizo.