Bruleed Cauliflower with Chorizo Breadcrumbs
Servings 4
Ingredients
Bruleed cauliflower
- 1 head cauliflower
- ¼ cup olive oil
- 1 tablespoon garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- juice of ½ lemon
- 1 tablespoon Dijon mustard
- ½ cup grated gruyere
- 2 tablespoons grated parmesan
- 1 tablespoon chopped chives
Chorizo breadcrumbs
- ½ ounce cured chorizo
- 1 teaspoon oil
- ¼ cup panko
Instructions
- Preheat oven to 375 degrees F.
- Cut cauliflower into small florets. Whisk together olive oil with minced garlic, salt, black pepper, juice of ½ lemon, and Dijon mustard. Toss cauliflower with half of the vinaigrette, reserving the other half. Spread in an even layer on a baking sheet and roast for 25 minutes or until tender, tossing the cauliflower halfway through.
- Meanwhile, make the chorizo breadcrumbs. Chop the chorizo into small chunks. Heat oil in a saute pan over medium heat. Add the chorizo and saute until browned, about 3-4 minutes. Add panko and stir to combine. Continue to cook until the breadcrumbs become golden brown. Remove from heat and drain the chorizo breadcrumbs on paper towels.
- Remove the cauliflower from the oven. Preheat broiler to high.
- Drizzle the remaining vinaigrette on top of the cauliflower and sprinkle grated gruyere, and grated parmesan. Broil for 3-4 minutes or until the cheese is melted and slightly browned. Sprinkle chorizo breadcrumbs on top and chopped chives. Serve immediately.
Notes
The chorizo breadcrumbs can prepared up to 3 days in advance.