This Roasted cauliflower and chorizo salad is full of flavour, and an easy way to up the ante of your meals this week.
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
1 cauliflower, cut into florets
1 tsp smoked paprika
1/2 tsp ground turmeric
1/4 cup (60ml) olive oil
1 red onion, cut into wedges
2 chorizo, halved lengthways
400g can chickpeas, rinsed, drained
280g jar Coles Chargrilled Peppers (capsicum), drained, sliced
60g pkt Coles Australian Baby Rocket
1/2 cup coriander sprigs
1/2 cup (60g) pitted Sicilian olives, halved
2 tbs apple cider vinegar
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 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.
Step 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.
Step 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.
280g jar Coles Chargrilled Peppers (capsicum), drained, sliced
60g pkt Coles Australian Baby Rocket
1/2 cup coriander sprigs
1/2 cup (60g) pitted Sicilian olives, halved
2 tbs apple cider vinegar
Description
This Roasted cauliflower and chorizo salad is full of flavour, and an easy way to up the ante of your meals this week.
Method
Step 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.
Step 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.
Step 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.
