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Roasted Cauliflower and Chorizo Salad

Home  >  Inspire & Create  >  Spring Recipes  >  Roasted Cauliflower & Chorizo Salad


Roasted Cauliflower & Chorizo Salad


15 mins (+ cooling time)


30 mins





Roasted Cauliflower & Chorizo Salad


  • 1 medium cauliflower, cut into florets
  • 1 tsp smoked paprika
  • ½ tsp ground turmeric
  • ¼ cup (60ml) olive oil
  • 1 red onion, cut into wedges
  • 2 chorizo sausages, halved lengthways
  • 400g can chickpeas, rinsed, drained
  • 280g jar Coles Chargrilled Peppers (capsicum), drained, sliced
  • 60g pkt Coles Australian Baby Rocket
  • ½ cup coriander sprigs
  • ½ cup (60g) pitted Sicilian olives, halved
  • 2 tbs apple cider vinegar


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Combine cauliflower, paprika, turmeric and 2 tsp of oil in a large bowl. Season. Arrange the mixture in a single layer over the lined tray. Add onion. Roast, turning occasionally, for 20-25 mins or until golden brown. Set aside to cool.
  2. Heat a chargrill over medium heat. Cook the chorizo for 2 mins each side or until lightly charred. Transfer to a clean work surface and coarsely chop. Transfer to a medium bowl. Add the chickpeas to the pan and toss for 1 min or until heated through. Season.
  3. Place the cauliflower mixture, chorizo, chickpeas, capsicum, rocket, coriander and olive in a large bowl. Drizzle with the vinegar and remaining oil and toss to combine. Divide evenly among serving bowls.

SERVE WITH chargrilled Coles Finest by Laurent White Sourdough Vienna slices

Energy 2194kJ/525 Cals (25%) Protein 20g (40%) Fat 34g (49%) Sat Fat 8g (33%) Sodium 1250mg (63%) Carb 37g (12%) Sugar 5g (6%) Dietary Fibre 13g (43%)