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Cauliflower with Serrano Ham and Tomato

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Cauliflower with Serrano Ham and Tomato

Cauliflower with Serrano Ham and Tomato

amanda

Equipment

  • - Food processor, NutriBullet

  • - Cast Iron Skillet

  • - Chef's Knife

  • - Cutting Board

  • - Mixing Bowls (Set)

  • - Measuring Cups and Spoons Set

  • - Baking Sheet or Pie Dish

  • - Sieve / Funnel

  • - Colander

  • - Silicone Spatula

Ingredients

  • 1 large head cauliflower (2 1/2 pounds), cored and cut into 1-inch florets

  • 1/3 cup chopped red onion

  • 1/3 cup extra-virgin olive oil

  • 1 cup grape or cherry tomatoes, cut into 1/4-inch dice

  • 1/4 pound thinly sliced serrano ham, cut into 1/4-inch pieces

  • 1 1/2 tablespoons fresh lemon juice

  • 1/4 cup finely chopped fresh flat-leaf parsley

Instructions

1

Instruction 1

Cook cauliflower in a large pot of boiling salted water until just tender, 4 to 6 minutes. Drain well in a colander, then transfer to a large bowl.
2

Instruction 2

While cauliflower boils, cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, 2 minutes. Add tomatoes and ham and cook, stirring frequently, until just heated through, about 2 minutes. Remove from heat and stir in lemon juice and parsley.
3

Instruction 3

Pour tomato mixture over cauliflower and toss to coat, then season with salt and pepper. Serve warm or at room temperature.
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