A beautiful rustic plate, adorned with a golden, variegated hash of charred cauliflower florets, crispy chorizo pieces, and vivid bell pepper strips. A soft poached egg, with its molten yolk just ready to flow, crowns the heap. Fresh cilantro sprigs create contrasting green highlights, while a swirl of tangy crème fraîche adds a creamy, white spiral. Lime wedges invite a citrusy splash.

Mexican-Style Cauliflower and Chorizo Hash

Name: Mexican-Style Cauliflower and Chorizo Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: medium-sized head of cauliflower, 1 cut into small florets; chorizo, 4 ounces diced; large red bell pepper, 1 diced; medium red onion, 1 diced; garlic, 2 cloves minced; fresh jalapeno, 1 seeds and ribs removed, minced; cilantro, a handful chopped; eggs, 2 for poaching; crème fraîche, a dollop for serving; lime, wedges for serving; avocado oil, 2 tablespoons; salt, to taste; pepper, to taste

Category Breakfast

Prep 15 minutes

Cook 30 minutes

Style Mexican

Technique Sautéing

Diet Friendly Gluten-Free

Daily Recipe: June 12, 2025

In celebration of the abundant vibrancy that summer brings to our plates, we bring you a twist on traditional Mexican fare. Our quirky breakfast dish features cauliflower, a versatile vegetable that's in season and is gaining popularity due to its low carb, high fiber content. We're also relying on earthy chorizo and spicy chilies for the quintessential Mexican flavor. This dish promises varied textures, lively flavors, and a handsome interplay of colors.

Ingredients (for 2)

Medium-sized head of cauliflower - 1 - cut into small florets
Chorizo - 4 ounces - diced
Large red bell pepper - 1 - diced
Medium red onion - 1 - diced
Garlic - 2 cloves - minced
Fresh jalapeno - 1 - seeds and ribs removed, minced
Cilantro - a handful - chopped
Eggs - 2 - for poaching
Crème fraîche - a dollop - for serving
Lime - wedges - for serving
Avocado oil - 2 tablespoons
Salt - to taste
Pepper - to taste

Preparation

Step 1 - 🥑🍳🥩

Heat avocado oil in a large, non-stick skillet over medium heat. Add the diced chorizo and cook until crispy. Remove the chorizo set it aside.
Step 2 - 🥦🌶️🧅🍳

In the same oil, add the cauliflower, red bell pepper, onion, and jalapeno. Stir occasionally until the vegetables are slightly charred and tender.
Step 3 - 🧄🧂🫑

Add minced garlic, salt, and pepper, cook for an additional minute.
Step 4 - 🥚🍳💦

In the meantime, poach the eggs in a separate pan to your desired level of doneness.
Step 5 - 🥘🥩🥦

Return the chorizo to the pan, mix until everything is well combined.
Step 6 - 🍽️🥚🌿

Divide the hash between two plates, top each with a poached egg. Garnish with fresh cilantro and a swirl of crème fraîche. Serve with lime wedges on the side.
Step 7 - 🍽️😋🌞

Enjoy your spicy, summer-infused breakfast!

Additional

For a vegetarian version of this dish, substitute the chorizo with soy chorizo or black beans. You can also add a sprinkle of Mexican cheese like Cotija for extra flavor. The kiddos can help wash the veggies and squeeze the lime. This dish is a wonderful way to fuel your day as it creates a balance of proteins, healthy fats and fiber.