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Roasted cauliflower and chorizo salad recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Bring this irresistible cauliflower and chorizo salad to every gathering – you'll be the star of the party, guaranteed.
Ingredients:
  • 1 medium cauliflower, cut into florets
  • 2.50 gm smoked paprika
  • 1/2 tsp ground turmeric
  • 60ml olive oil
  • 1 red onion, cut into wedges
  • 2 chorizo sausages, halved lengthways
  • 400g can chickpeas, rinsed, drained
  • 280g jar Chargrilled Peppers (capsicum), drained, sliced
  • 60g pkt Baby Rocket
  • 125.00 ml coriander sprigs
  • 60g olive
  • 40.00 ml apple cider vinegar
Instructions:
  • Preheat your oven to 200°C and line a baking tray with baking paper. In a large bowl, mix cauliflower, paprika, turmeric, and 2 tsp of oil, then season. Spread the mixture evenly on the tray, add the onion, and roast for 20-25 minutes, turning occasionally until golden brown. Let it cool before serving.
  • Preheat a chargrill over medium heat. Grill the chorizo for 2 minutes per side until lightly charred. Chop coarsely on a clean work surface and then transfer to a medium bowl. In the same pan, heat the chickpeas for 1 minute until warmed through. Season to taste.
  • In a large bowl, combine the cauliflower mixture, chorizo, chickpeas, capsicum, rocket, coriander, and olives. Drizzle with vinegar and remaining oil, then toss well to combine. Serve evenly into serving bowls.

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