Spanish-Style Carrots and Cauliflower

• HEALTHY

Ingredients

1. 2 large red bell peppers
2. 1 ounce spicy chorizo, minced
3. 3 tablespoons almond butter
4. 2 garlic cloves, minced
5. 1/4 teaspoon ground cumin
6. 1 cup plus 1 tablespoon water
7. Salt and freshly ground pepper
8. 2 large carrots, sliced 1/4 inch thick
9. 1 head of cauliflower (2 pounds), florets sliced 1/3 inch thick
10. Cilantro leaves, for garnish

1. 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.
2. In a small skillet, cook the chorizo over moderate heat until crisp, about 4 minutes. Drain on paper towels.
3. 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.
4. 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.
5. 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.