Cauliflower with Serrano Ham and Tomato

Ingredients for Cauliflower with Serrano Ham and Tomato

• 1 large head cauliflower (1.1kg), cored and cut into 1-inch florets

• 1/3 cup chopped red onion

• 80ml extra-virgin olive oil

• 240ml grape or cherry tomatoes, cut into 1/4-inch dice

• 110g 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

How to make Cauliflower with Serrano Ham and Tomato

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.

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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.