If you’re craving a Mexican-inspired dish that’s both easy to make and packed with flavor, you’ve found it. This recipe combines crispy, smoky chorizo, charred cauliflower, and savory mushrooms, all nestled on a bed of rich, tangy tomatillo verde sauce. Best of all, it’s low-carb, gluten-free, and keto-friendly, perfect for any dining occasion.
This one-pan chorizo and vegetable recipe works equally well as a quick weeknight dinner or an impressive dish for guests. Parboiling the cauliflower first ensures it’s tender inside while achieving that beautiful caramelized char in your cast-iron skillet.
Why You’ll Love This Chorizo and Tomatillo Verde Recipe
- Bold & Smoky Flavors – Experience the magic when charred chorizo meets zesty tomatillo verde sauce, creating layers of irresistible flavor.
- Easy One-Pan Meal – With minimal cleanup and quick cooking time, this weeknight dinner is a breeze to prepare.
- Healthy & Keto-Friendly – Enjoy a protein-rich, veggie-packed meal that’s naturally low-carb and gluten-free.
- Authentic Mexican Ingredients – Fresh tomatillos, jalapeños, and cilantro bring genuine Mexican flavors to your table.
What is Tomatillo Verde Sauce?
Tomatillo verde, or salsa verde, is a vibrant green sauce that combines roasted tomatillos, jalapeños, garlic, onions, and fresh cilantro. Unlike its red salsa cousin, tomatillo sauce offers a bright, tangy flavor with gentle heat that perfectly complements meats, seafood, and roasted vegetables.
This version takes this classic sauce up a notch by roasting the tomatillos to bring out their natural sweetness, then blending them with fresh herbs and a splash of lime juice. The result? A sauce that’s both fresh and intensely flavorful.
How to Make Charred Chorizo and Vegetables in Tomatillo Verde
Parboil the Cauliflower – Bring a pot of salted water to a boil and parboil the cauliflower for 2-3 minutes until slightly tender. Drain and pat dry with paper towels.
Roast the Tomatillos – Arrange the tomatillos, jalapeños, garlic cloves, and onion quarters on a rimmed baking sheet. Roast at 425°F (218°C) for 15-20 minutes until vegetables are lightly charred and softened.
Blend the Sauce – Remove the skins from the garlic, then combine all roasted ingredients with fresh cilantro, lime juice, ground cumin, and vegetable broth in a blender. Blend until smooth and set aside.
Char the Vegetables – Heat a cast-iron skillet over medium-high heat. Toss the parboiled cauliflower and mushrooms with olive oil, salt, and ground black pepper, then cook for 4-5 minutes, stirring occasionally, until nicely charred. Transfer to a plate.
Cook the Chorizo – In the same pan, add the sliced chorizo and cook until crispy and browned, about 3-5 minutes. Add sliced onions and sauté until soft and translucent.
Assemble & Serve – Pour the tomatillo verde sauce onto each plate, then layer with charred vegetables and crispy chorizo. Sprinkle with crumbled cotija cheese, fresh cilantro leaves, and torn mint leaves. Serve with lime wedges on the side.
Serving Suggestions
- Serve over warm corn tortillas for tacos
- Pair with Mexican rice or quinoa for a complete meal
- Add a fried egg on top for a brunch twist
- Enjoy with a side of black beans or avocado slices
This charred chorizo and roasted vegetable dish combines smoky, savory, and tangy flavors into a perfect medley. Whether you love Mexican chorizo recipes, spicy one-pan meals, or keto-friendly Mexican food, you’ll appreciate this dish’s bold flavors and straightforward preparation.
The magic happens when crispy chorizo, roasted cauliflower, and mushrooms meet a rich tomatillo verde sauce, creating a deeply satisfying, rustic and refined meal. Every bite offers a delightful contrast of textures—charred vegetables with a slight crunch, velvety sauce, and crumbly cotija cheese. A garnish of fresh cilantro and mint adds brightness and visual appeal, making the dish as beautiful as it is delicious.
This recipe shines in its versatility and meal-prep potential. Make the tomatillo sauce ahead and store it in the fridge or freezer, and enjoy leftovers that taste just as good as the first serving. Serve this dish your way—wrapped in warm tortillas, over rice, topped with a fried egg, or simply on its own. For anyone craving a Mexican-inspired dinner with bold, authentic flavors, this recipe is a must-try. I’d love to hear how you serve and enjoy it if you give it a try!
Charred Chorizo and Vegetables in Tomatillo Verde
4
servings25
minutes35
minutes1
hourCharred Chorizo and Vegetables in Tomatillo Verde combines smoky chorizo, charred cauliflower, and mushrooms in a vibrant, tangy tomatillo sauce. This bold, one-pan dish is keto-friendly, gluten-free, and perfect for a quick, satisfying weeknight meal.
Ingredients
- For the Tomatillo Verde Sauce
1 pound tomatillos, husked and rinsed
1 jalapeno, stemmed
1 large white onion, quartered
5 cloves of garlic
1/2 cup fresh cilantro
1 tablespoon lime juice, freshly squeezed
1 tablespoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
- For the Charred Chorizo and Vegetables
1 pound smoked chorizo, sliced
1 head of cauliflower, cut into florets
1/2 pound cremini mushrooms
1 small red onion, thinly sliced
1 tablespoon extra virgin olive oil
1/2 teaspoon paprika
1/2 teaspoon ground cumin
to taste, salt and ground black pepper
- For Serving
1/2 cup crumbled cojita cheese
fresh cilantro leaves
fresh mint leaves
lime wedges
Directions
- Roast the Ingredients for the Tomatillo Verde Sauce:
Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or foil for easy cleanup. Place the tomatillos, jalapeños, quartered onion, and unpeeled garlic cloves on the baking sheet. Drizzle everything with extra virgin olive oil, tossing to coat evenly. Roast in the oven for 15-20 minutes, until the tomatillos are softened, slightly blistered, and lightly charred. Remove from the oven and let cool slightly. - Parboil the Cauliflower:
Fill a medium pot with water and a pinch of salt, then bring it to a boil. Add the cauliflower florets and cook for 2-3 minutes, just until slightly tender but still firm. Drain immediately and transfer to an ice bath (a bowl of ice water) to stop the cooking. Drain again and pat dry with a paper towel. - Blend the Tomatillo Verde Sauce:
Peel the roasted garlic cloves and discard the skins. Transfer the roasted tomatillos, jalapeños, onion, and garlic to a blender. Add the fresh cilantro, lime juice, ground cumin, salt, ground black pepper, and vegetable broth. Blend until smooth and set aside. - Prepare the Charred Vegetables:
Heat a large cast-iron skillet over medium-high heat. Toss the cauliflower florets and mushrooms with extra virgin olive oil, paprika, cumin, salt, and ground black pepper. Add the seasoned vegetables to the hot skillet, spreading them out in a single layer. Let them cook undisturbed for 3-4 minutes to develop a good char, then stir and cook for another 4-5 minutes, until browned and tender. Remove from the pan and set aside. - Cook the Chorizo and Onions:
Add the sliced chorizo to the same skillet. Cook over medium heat for 3-5 minutes, flipping occasionally, until the edges are crisp and browned. Add the thinly sliced red onion to the pan and sauté for another 2-3 minutes, until softened. Remove from heat. - Assemble the Dish:
Spoon a generous amount of the tomatillo verde sauce onto a plate or shallow bowl, spreading it out evenly. Arrange the charred cauliflower, mushrooms, and chorizo over the sauce. Sprinkle with crumbled cotija cheese. Garnish with fresh cilantro and mint leaves. Serve with lime wedges on the side.
SUGGESTED RECIPE: Sweet Corn Margarita
Try the Sweet Corn Margarita alongside this Charred Chorizo and Vegetables in Tomatillo Verde for the perfect pairing. The margarita’s creamy corn infusion and citrusy brightness complement the smoky chorizo and tangy tomatillo sauce, balancing heat with a touch of sweetness. It’s a bold, unexpected duo that brings out the best in both flavors.
