Roasted Chorizo with Cauliflower

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

   Tip: A hot oven ensures the cauliflower gets beautifully caramelized while the chorizo crisps up nicely.

2. 2

   Toss the cauliflower florets with 2 tablespoons of olive oil, sea salt, black pepper, and smoked paprika in a large bowl.

   Tip: Don't overcrowd the bowl; use your hands to coat the florets evenly.

3. 3

   Spread the seasoned cauliflower in a single layer on the baking sheet and roast for 15 minutes, stirring halfway through.

   Tip: You want some florets to develop golden-brown edges for better flavor.

4. 4

   While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat.

   Tip: Use a large skillet so the chorizo can cook without overcrowding.

5. 5

   Add the chorizo slices to the hot skillet and cook for 5-6 minutes, stirring occasionally, until the edges are crispy and the fat renders out.

   Tip: The chorizo will release its oils and flavor into the pan—this is exactly what you want.

6. 6

   Remove the skillet from heat and stir in the minced garlic, red pepper flakes, thyme sprigs, sherry vinegar, and lemon juice. Let sit for 1 minute to bloom the flavors.

   Tip: The residual heat will gently cook the garlic without burning it.

7. 7

   Remove the cauliflower from the oven and transfer it to a large serving bowl. Pour the chorizo mixture (including all the flavorful oils) over the cauliflower and toss well.

   Tip: Don't waste those caramelized bits stuck to the pan—they add incredible depth.

8. 8

   Taste and adjust seasoning with additional salt and pepper if needed. Garnish generously with fresh parsley and serve warm.

   Tip: This dish is best enjoyed immediately while the cauliflower is still warm and slightly crispy.