Save to your scrapbook

    Warm salad of crispy cavolo nero with cauliflower and chorizo

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Warm salad of crispy cavolo nero with cauliflower and chorizo

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4-6


    1 cauliflower head, broken into small florets
    280g marinated sliced artichoke hearts in oil, drained
    5 tbsp extra virgin olive oil
    1½ tsp sweet smoked paprika
    2 x 60g packs diced chorizo
    200g cavolo nero, stalks discarded, leaves roughly chopped
    3 garlic cloves, thinly sliced
    1 red chilli, halved lengthways, deseeded and sliced
    1 tbsp balsamic vinegar
    50g roasted almonds, roughly chopped


    1. Preheat the oven to 220˚C, gas mark 7. Toss the cauliflower and artichokes with 3 tbsp oil and the paprika; season. Roast for 20 minutes, until just tender and golden.

    2. Meanwhile, put the chorizo and remaining 2 tbsp oil in a large frying pan over a medium-high heat. Once the chorizo is hot and has released some oil, add the cavolo nero. Fry over a high heat for 5-6 minutes, turning frequently, until the leaves are crisp and slightly charred. Add the garlic and most of the chilli; stir-fry for 30 seconds. Remove from the heat, stir in the balsamic vinegar and season.

    3. On a large serving dish, combine the cavolo nero and chorizo with the cauliflower, artichokes and almonds. Sprinkle over the remaining chilli and serve immediately.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    5 stars