Seasonal local food recipe No.327 – Yotam’s roast cauliflower with chorizo and green olives
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.”
Serves: four to six as a side dish
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Ingredients
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 chopped
Method
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.
