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Daniel Nix

Recipe: Roast cauliflower with chorizo and green olives


  • 1 large cauliflower (1kg), trimmed and separated into 3-4cm florets
  • 150g cooking chorizo, skinned and cut into 2cm pieces
  • 2 red onions, peeled and cut into 2cm wedges
  • 30g pitted green olives, torn in half
  • 2 tsp sweet smoked paprika
  • 30g pumpkin seeds
  • 2 garlic cloves, peeled and crushed
  • 3 tbsp olive oil
  • Flaked sea salt and black pepper
  • 20g parsley leaves, roughly chopped

Takes . Serves 4.

Heat the oven to 220C/425F/gas mark 7. Put everything bar the parsley in a bowl with a teaspoon and a half of salt and a good grind of pepper. Mix well to combine, then spread out on a 30cm x 40cm baking tray lined with greaseproof paper. Roast for 25-30 minutes, stirring gently halfway through, until the chorizo is cooked and the cauliflower is soft and browned. Leave to cool down for about 10 minutes, stir in the parsley and serve.