Chorizo, roasted cauliflower and almond salad

AT A GLANCE

  • Serves 4 people

  • 1 cauliflower (about 1kg), trimmed and cut into florets
  • Finely grated rind of 1 lemon, juice of ½
  • 2 dried chorizo (about 100gm each), thickly sliced
  • 80 gm natural almonds, coarsely chopped
  • 1 garlic clove, finely chopped
  • ½ small Spanish onion, finely chopped
  • 3 tsp sherry vinegar
  • ¾ cup each coarsely chopped mint, flat-leaf parsley and rocket
01   Preheat oven to 220C. Toss cauliflower, lemon rind and half the olive oil in a bowl to coat, then season to taste, spread on an oven tray lined with baking paper and roast, stirring occasionally, until golden brown (15-20 minutes).
02   Meanwhile, heat remaining oil in a frying pan over medium-high heat, add chorizo and fry, turning occasionally, until browned (2-3 minutes). Remove chorizo from pan, add almonds and garlic and sauté until just fragrant (30 seconds; be careful not to let the garlic burn). Remove from heat, add onion, lemon juice and vinegar to pan, and season to taste.
03   Combine roast cauliflower and chorizo in a large bowl with herbs, add almond mixture, season to taste, toss to combine and serve.
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