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Warm cauliflower and chorizo salad

Name: Warm cauliflower and chorizo salad
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 2 cauliflower, cut into large florets, leaves reserved; 2 tbs extra virgin olive oil; 20g unsalted butter; 2 cups (500ml) chicken stock; 100g hazelnuts, roasted, skins removed, roughly chopped; Finely grated parmesan & baby basil leaves, to serve; 1 dried chorizo, skin removed, finely chopped; 1/4 cup (60ml) grapeseed oil; 1 tbs sherry vinegar

2 ratings

1h 05m

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This gorgeous salad is made with beautifully roasted cauliflower, crunchy hazelnuts and a punchy chorizo dressing. Recipe by Craig Knudsen from Qualia Resort, Hamilton Island.

2 cauliflower, cut into large florets, leaves reserved
2 tbs extra virgin olive oil
20g unsalted butter
2 cups (500ml) chicken stock
100g hazelnuts, roasted, skins removed, roughly chopped
Finely grated parmesan & baby basil leaves, to serve

Chorizo dressing

1 dried chorizo, skin removed, finely chopped
1/4 cup (60ml) grapeseed oil
1 tbs sherry vinegar

Method

1.

Preheat oven to 220°C. Roughly chop 500g cauliflower florets and set aside. Place remaining cauliflower and leaves on a large baking tray lined with baking paper. Drizzle with olive oil, season, and roast for 35-40 minutes until dark golden.
2.

Meanwhile, melt butter in a frypan with a lid over medium heat. Add the chopped cauliflower and cook, uncovered, for 3 minutes or until slightly softened. Add stock and bring to the boil, then cover and reduce heat to low. Simmer for 15 minutes or until tender. Transfer to a blender and whiz until smooth. Season.
3.

For the chorizo dressing, place the chopped sausage and grapeseed oil in a cold pan over medium-low heat. Cook for 10 minutes or until fragrant and oil is red. Set aside to cool, then whisk in the sherry vinegar.
4.

To serve, spread the puree over a serving plate, top with roasted cauliflower and leaves, drizzle with chorizo dressing, then scatter with hazelnuts, parmesan and basil.