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  • Seasonal local food recipe No.327 – Yotam’s roast cauliflower with chorizo and green olives

    Posted on June 19th, 2016 charlotte No comments

    This 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.”

    cauliflower-chorizo-greenolives-prepped-camelcsa-160616Serves: four to six as a side dish

    Preparation time: 10 minutes
    Cooking time: 25-30 minutes

    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
    roasted-cauliflower-chorizo-greenolives-camelcsa-16061630g pumpkin seeds
    2 garlic cloves, peeled and crushed
    3 tbsp olive oil
    Flaked sea salt and black pepper
    20g parsley leaves, roughly chopped

    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.