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Chipotle cauliflower wedges
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1 Essential Cauliflower, washed
1 tbsp chipotle paste
2 tbsp olive oil, plus extra to drizzle
60g diced chorizo
10g flat leaf parsley
1 garlic clove
4 tbsp extra virgin olive oil
1 lemon, juiced
25g toasted flaked almonds
Natural or Greek yogurt, to serve
1. Preheat the oven to 220ºC, gas mark 7. Sit the cauliflower upside down on a chopping board, then cut through the trunk, into quarters – there’s no need to remove the inner leaves. Then cut each quarter into 2 so you end up with 8 wedges. Place onto a large, nonstick baking tray.
2. Mix the chipotle paste and olive oil together then toss with the cauliflower using your hands to coat as evenly as possible. Drizzle with a little extra oil, season generously and then roast for 30 minutes. After that time, push the wedges over to one side of the tray and add the chorizo pieces to the space. Return to the oven for a further 10 minutes.
3. Roughly chop the coriander and parsley and add to a bowl. Grate in the garlic, then add the extra virgin olive oil, lemon juice and almonds, mix well and season.
4. When the cauliflower is tender and charring at the edges, divide between individual plates. Add the chorizo to the dressing and toss through to combine, then pile on top of each wedge. Add a spoonful of yogurt to each one, then serve immediately. A generous salad or some seasonal vegetables, and perhaps some fries or crusty bread will make great accompaniments.
Cook's tips If you’re not keen on too much spice, swap the chipotle for our Cooks’ Ingredients Rose Harissa Paste, it will work just as well, but with less heat.
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