Georgina Hayden's Quick and Easy Recipe for Cauliflower, Lentils, and Chorizo
This roast vegetable salad is packed with flavour and features an intense dressing that elevates every bite. The transformation that cauliflower undergoes in a very hot oven means there is now rarely a time when I don't roast it first. Whether making cauliflower cheese, soup, or a salad, roasting unlocks its full potential, resulting in a richer, less watery finish that feels almost insulting to boil away.
Why Roasting Cauliflower Is a Gamechanger
Roasting cauliflower with a few spices and paprika-laced chorizo is a dream, creating a dish that's both a satisfying salad or side. It's the sort of meal I will prepare just for myself, then proudly store leftovers for future days. Your future self will undoubtedly thank you for this delicious and convenient option.
Recipe: Cauliflower, Lentils, and Chorizo
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 2 as a main, 4 as a side
Ingredients:
- 500-600g cauliflower
- ½ tsp cumin seeds, crushed
- 1 tsp coriander seeds, crushed
- Sea salt and black pepper
- Olive oil
- 400g tin green lentils, drained
- 2 tbsp sherry vinegar
- 125g chorizo, chopped
- 40g almonds, roughly chopped
- 1 bunch spring onions, trimmed, white and green parts finely sliced
- 20g flat-leaf 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.
This dish is perfect for those seeking a quick, easy, and flavourful meal that can be enjoyed as a main or side, with leftovers that taste even better the next day.
