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+ servings
Cauliflower Chorizo

Roast Cauli with Chunky Chorizo

Course Dinner
Cuisine modern
Keyword almonds, cauliflower, chorizo, delicious, one pot, oregano, sherry vinegar, simple, vinegar
Total Time 30 minutes
Servings 2 people


  • 1 head cauliflower (900g / 2lb)
  • 2 chorizo (approx 200g / 7oz), sliced into chunks
  • 1 tablespoon sherry or wine vinegar
  • 1 bunch flat leaf parsley or oregano leaves picked
  • 2 large handfuls roasted almonds or other nuts (100g / 3.5oz)


  1. Preheat your oven to 250C (475F).
  2. Chop cauli into bite sized little ‘trees’. Place on a baking tray and drizzle with a little oil and a splash of water. Cover with foil and cook for 15minutes.
  3. Remove foil and scatter chorizo over the cauli. Season with salt. Return to the oven uncovered for 10-15 minutes, stirring once or twice until the chorizo is cooked and the cauli is soft in the middle and browned.
  4. Combine vinegar with 1-2 tablespoons extra virgin olive oil in a small bowl. Season.
  5. When the cauli is cooked, toss the dressing in. Taste and adjust seasoning if needed.
  6. Divide between 2 plates and serve with herbs and nuts on top.