Roasted Cauliflower with Crispy Dry Chorizo & Manchego
Deeply roasted cauliflower with crisped dry chorizo, shaved manchego, and a hit of smoked paprika and lemon — a Spanish-leaning side that eats like the best part of a tapas spread.
Cauliflower and chorizo are a classic Spanish pairing, and because our Dry Chorizo is cured rather than raw, it crisps at the edges and seasons everything around it with deep paprika and garlic instead of turning greasy.
Roast the cauliflower until it's caramelized and sweet, crisp the chorizo over the top, then finish with shaved manchego, toasted almonds, parsley, and a squeeze of lemon. It hits salty, nutty, smoky, and bright all at once.
It's a side dish that can quietly steal the show.
Ingredients
For the Cauliflower
1 large head cauliflower, cut into florets
3 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 oz Dry Chorizo salami, diced or sliced
For Finishing
2 oz manchego, shaved or crumbled
1/4 cup toasted almonds, chopped
handful of fresh parsley, chopped
1/2 lemon
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Instructions
Preheat the oven to 425°F. Toss the cauliflower florets with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet in a single layer.
Roast for 25 minutes, until deeply golden and tender, flipping once halfway through.
Scatter the dry chorizo over the cauliflower and roast 5 to 7 minutes more, until the chorizo crisps and its oil turns red and fragrant.
Transfer to a platter and squeeze over the lemon.
Shave or crumble the manchego over the warm cauliflower and scatter with parsley and toasted almonds. Serve warm.
Chef Notes
Roast the cauliflower hot and don't crowd the pan — you want deeply browned, caramelized edges, not pale steamed florets. Cut some pieces so they have a flat side to sit on.
Add the dry chorizo near the end so it crisps and releases its red, paprika-rich fat over the cauliflower instead of drying out. Shave the manchego on while everything's still warm.
Substitutions & Tips
Broccoli, romanesco, or Brussels sprouts all work in place of cauliflower. Calabrese or Saucisson Basque can stand in for the dry chorizo, and Parmesan or pecorino work if you don't have manchego.
Love dry chorizo? Try our Crispy Dry Chorizo Breakfast Hash, or another veg-forward side in our 'Nduja Roasted Carrots.
Serving & Storage
Best served warm, just after the manchego goes on.
Leftovers keep for up to 3 days in the fridge and reheat well in a hot oven to bring back some crispness. Add fresh herbs and a squeeze of lemon before serving again.
Published
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