Source: Georgina Hayden’s quick and easy recipe for cauliflower, lentils and chorizo
Cauliflower, Lentils and Chorizo
Servings 2 people
Ingredients
- 600 g cauliflower
- 0.5 tsp cumin seeds crushed
- 1 tsp coriander seeds crushed
- 400 g green lentils 1 tin
- 2 tbsp sherry vinegar
- 125g chorizo chopped
- 1 bunch spring onions trimmed, white and green parts finely sliced
- 20 g parsley finely chopped
Instructions
- Heat the oven to 240C (220C fan)/475F/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 a tablespoon of 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, then add the remaining tablespoon of sherry vinegar.
- When the cauliflower is ready, scrape everything into the salad bowl, including all the delicious paprika oil and any sticky bits from the bottom of the tray, and toss well. Taste and adjust the seasoning, then scatter with the remaining parsley and serve.
