In almost every family, some nights can most definitely be crazier then others. At times, whatever is in the fridge will have to do.
This is one of these hodge podge dinners that turned out a lot better than I thought. Oven roasted veggies mixed with spicy chorizo, served on top of Gruyère sprinkled flat bread. Serve it along with a big green salad and voilà, a dinner in no time.
This roasted cauliflower, leek and chorizo served on Gruyère flat bread would also make an excellent appetizer or midnight snack for your next party.
* 1 pound (450 g) chorizo
* 1 head cauliflower, cut into smaller rossets
* 2 leeks, diced
* olive oil
* salt and pepper
* 2 pizza size flat breads
* 1 cup (250 ml) Gruyere cheese, shredded
Preheat the oven to 425 F.
Mix the vegetables with some olive oil and season with salt and pepper. Place on a baking sheet and roast for about 20 minutes or until the vegetables are turning slightly brown.
In the meantime fry the chorizo in a pan. When completely cooked through, mix in the roasted vegetables. Keep warm.
Sprinkle the bread with some olive oil. Distribute the cheese evenly on top and bake in the oven for about 10 minutes. Serve with chorizo mixture on the side or pizza style, on top.