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Chorizo cauliflower kale stew

Hearty Chorizo, Cauliflower and Kale Stew (Banting)

Yields4 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins
A hearty, full of flavour, delicious low carb stew. For kids or those not following a banting protocol, this can be served with quinoa or brown rice.


 ¼ cup Extra virgin olive oil (organic)
 250 g Chorizo diced into large rounds
 2 Cloves garlic, finely diced
 1 Large onion, chopped
 4 cups Shredded kale (or spinach)
 1 Large cauliflower cut into florets
 1 Tin (420g) chopped tomatoes
 1 l Stock (see Made To Thrive Bone Broth Recipes)
 1 tsp Paprika
 A few basil leaves, roughly torn (and extra for garnish)
 Salt and pepper to taste



Heat the oil in a heavy bottomed pot. Add the chorizo and fry until the flavour releases.


Add the cauliflower and fry until the florets start to soften. Remove the cauliflower and set aside.


Add the onions to the pan and sauté together with the garlic and paprika and fry until the onions are translucent.


Add all the remaining ingredients, except for the kale/ spinach and cauliflower.


Bring to the boil and then reduce the heat and let the stew simmer for 30 minutes.


Add the cauliflower and cook for another 5 minutes.


Taste and season according to your flavour preferences.


Lastly, and just before serving, add the kale and cover the pot for a few minutes so that the kale can wilt. Stir it through.


Garnish with more basil, serve and enjoy!

For those not following a low carb protocol, this is delicious served with brown rice or quinoa.

Good Choice!

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