Sig's Cauliflower, Pea and Chorizo Salad. Like these Cauliflower 'Chorizo' Tacos, which are low in sodium and protein, but high on spicy plant magic! Perfect for any Taco Tuesday or any guest's dietary needs." Cauliflower Pea Salad. I make this simple side dish often.

In this episode of Simply Gourmet, chef Rich. Trim the cauliflower and divide into small florets. Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir or whisk to help the spices disperse. You can cook Sig's Cauliflower, Pea and Chorizo Salad using 17 ingredients and 4 steps. Here is how you cook it.

Ingredients of Sig's Cauliflower, Pea and Chorizo Salad

You need 1 of large cauliflower.
You need 125 grams of frozen petite pois (small peas).
Prepare 1 of good pinch of salt.
Prepare of For dressing.
You need 2 of large eggs.
You need 2 cloves of smoked garlic, ordinary will do though.
You need 1 teaspoon of mild mustard.
It's 2 tablespoons of fresh lemon juice or raspberry vinegar.
Prepare 3 tablespoons of mild vegetable salad oil.
You need 3 tablespoons of extra virgin olive oil.
Prepare 1 of anchovy filet in oil, drained.
Prepare 125 g of quark or greek style joghurt.
You need 1 of good pinch of golden sugar to taste.
Prepare 1-2 pinches of ground pepper.
You need 1 of good handful garlic chives, ordinary will do though.
It's 125 g of sliced chorizo, chopped roughly.
It's 1 of small pinch of chilli flakes (optional).

Tip in the prepared cauliflower and toss to coat. Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir. Tip in the cauliflower and toss to coat. Pin it! pin it! pin it!

Sig's Cauliflower, Pea and Chorizo Salad step by step

Brake the cauliflower into small rosettes, removing most of the little stems. Heat pot with water, add cauliflower and petite pois, simmer until cauliflower is al dente (about 10 to 15 min depending on size of rosettes)Drain well. Whilst the vegetables are simmering, chop garlic finely,sprinkle with salt, realy grind down until garlic releases oil. Set aside for about 15 minutes..
Hardboil the eggs, remove the egg yolk, set aside. Mix all dressing ingredients apart from the quark, the egg yolks, chives, sugar, pepper, chilli flakes if using and chorizo. Mash the anchovy down into the garlic, mustard,vinegar and oil. Pour the dressing over the quark combine well..
Add the egg yolk, chives, sugar, pepper and chilli to taste mix until smooth..
Pour the complete dressing over the vegetables, sprinkle chorizo over top and carefully combine. Leave to stand for flavours to combine. Can be made 6-8 hours ahead. If you dont want the chorizo to colour the salad, add the chorizo just before serving, but you will lose out on some of the flavour. Instead of the anchovy or chorizo use a char grilled cheese like a halloumi or use black pitted kalamata olives try not to use the cheaper ink coloured black olives..

Would you cross a moat for a meager handful of chives? I kind of did that a couple times this week. There's only one green and edible thing out back right now and even though some heavy rain made for a solid foot of water between me and the goods. Rice Salad with Vegetables and Feta CheeseMadeleine Cocina. Wash cauliflower and cut into flowerets.