Cauliflower Bravas with Crispy Chorizo
Patatas bravas, the classic Spanish tapas made with spicy sauce-covered potatoes, still packs a fiery punch with crisped-up cauliflower. Top these oven-charred florets with sherry-infused mayo and diced Spanish chorizo for a hearty snack or side alongside anything grilled.
Serves 8
Ingredients
3 tablespoons olive oil, divided
2 ounces dry-cured Spanish chorizo, diced
1/4 cup chopped yellow onion (about 2 oz.)
2 garlic cloves, minced (about 2 tsp.)
1 (14.5-oz.) can diced fire-roasted tomatoes, drained
1 tablespoon sherry vinegar
1/4 teaspoon cayenne pepper
1/2 cup mayonnaise
1 large head cauliflower (about 2½ lb.), broken into florets
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 cup thinly sliced scallions
May 2018
