Wednesday, June 24, 2015

Cauliflower with Chorizo, Tomatoes and Tahini Sauce Recipe

I love how sometimes seemingly random ingredients come together. This dish of roasted cauliflower and chorizo with fresh tomatoes and greens and tahini sauce was created based on what I had on hand. But it was really tasty and something I would make again.

A lot of times when I interview chefs and cookbook authors, I ask how they come up with recipes. I have to admit, I don't usually get very satisfying answers. But recently I met cookbook author Anna Jones. Her book, A Modern Way to Eat has a really cool graphic to explain how she puts together dishes. It goes something like this:

Hero Ingredient
How Shall I Cook it?
Supporting Role?
Add an Accent
Add a Flavor
Add an Herb
Add some Crunch
Season and Finish

Her formula has a lot of components and is designed to add layers of flavor and texture to a dish. Do you have a formula that you use or can you deconstruct a dish according to elements? It's a fun exercise and can lead to some interesting new combinations. My formula for this dish was was hero ingredient+salty+green+acid+creamy.

Cauliflower with Chorizo, Tomatoes and Tahini Sauce
Serves 2 - 4


1 Mexican chorizo sausage, about 1/3 cup sausage meat
3 cups cauliflower florets, any color you like (I used golden)
1 Tablespoon extra virgin olive oil
1 cup cherry tomatoes, cut in half
Greens (I used spinach but you could use anything you like)

Tahini sauce
2 Tablespoons tahini
1 Tablespoon fresh lemon juice
Pinch granulated garlic


Preheat oven to 450 degrees. In a large skillet crumble the chorizo and cook until beginning to brown. Add the cauliflower and the olive oil and continue to cook until the meat is thoroughly cooked.

Transfer the cauliflower and chorizo to a lined baking pan and sprinkle with salt. Roast until cauliflower begins to turn brown, about 40 minutes. Arrange the cauliflower and chorizo on a platter with the tomatoes and as much greens as you like.

Make the tahini sauce by stirring together the tahini, lemon juice and granulated garlic. Stir in enough water to make a thick creamy sauce, about 2 tablespoons. Season with salt and drizzle the sauce over the salad.


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