-
Seasonal local food recipe No.327 – Yotam’s roast cauliflower with chorizo and green olives
Posted on June 19th, 2016 No commentsThis is a really tasty side dish from food guru Yotam Ottolenghi in his Easy Ottolenghi series in The Guardian. For a change he’s cut back on his usual long list of ingredients!
He says: “I’ve been using chorizo a lot recently, as a quick way to add intensity to all sorts of vegetable dishes, but this also works very well without it; if you do leave it out, increase the paprika to about a tablespoon.”
Serves: four to six as a side dish
Preparation time: 10 minutes
Cooking time: 25-30 minutesIngredients
1 large cauliflower (1kg), trimmed and separated into 3-4cm florets
150g cooking chorizo, skinned and cut into 2cm pieces
2 red onions, peeled and cut into 2cm wedges
30g pitted green olives, torn in half
2 tsp sweet smoked paprika
30g pumpkin seeds
2 garlic cloves, peeled and crushed
3 tbsp olive oil
Flaked sea salt and black pepper
20g parsley leaves, roughly choppedMethod
Heat the oven to 220C/425F/gas mark 7. Put everything bar the parsley in a bowl with a teaspoon and a half of salt and a good grind of pepper. Mix well to combine, then spread out on a 30cm x 40cm baking tray lined with greaseproof paper.Roast for 25-30 minutes, stirring gently halfway through, until the chorizo is cooked and the cauliflower is soft and browned. Leave to cool down for about 10 minutes, stir in the parsley and serve.
Leave a reply