Cauliflower, Lentils and Chorizo
Roast cauliflower with cumin, coriander and paprika-laced chorizo, tossed with green lentils, almonds and a sherry vinegar dressing.
Source
Recipe Info
Servings: 4
Prep: 10m
Cook: 35m
Total: 45m
Ingredients
- 1-1.2kg cauliflower
- 1 tsp cumin seeds, crushed
- 2 tsp coriander seeds, crushed
- sea salt and black pepper
- olive oil
- 2 x 400g tins green lentils, drained
- 4 tbsp sherry vinegar
- 250g chorizo, chopped
- 80g almonds, roughly chopped
- 2 bunches spring onions, trimmed, white and green parts finely sliced
- 40g flat-leaf parsley, finely chopped
Instructions
- Heat the oven to 240C (220C fan)/gas 9.
- Trim the cauliflower, removing any woody leaves, then cut into even 4-5cm florets.
- Transfer to a baking tray, sprinkle with the crushed cumin and coriander seeds, add a good pinch of salt and some black pepper, then drizzle with olive oil and rub into the florets.
- Stir in the drained lentils and 2 tbsp of the sherry vinegar, then toss through the chopped chorizo.
- Roast for 15 minutes, then remove, stir through the chopped almonds and roast for another 12 minutes, until everything is golden and the cauliflower is a little charred.
- Meanwhile, toss the sliced spring onions and most of the parsley in a salad bowl with the remaining sherry vinegar.
- When the cauliflower is ready, scrape everything into the salad bowl, including all the paprika oil and any sticky bits from the tray, and toss well.
- Taste and adjust the seasoning, then scatter with the remaining parsley and serve.