Cauliflower with Serrano Ham and TomatoMatthew Hranek
Cooks' note:
Cauliflower can be cut into florets and onion, tomatoes, and ham can be cut 1 day ahead and chilled separately in sealed plastic bags.
Recipe information
Total Time
30 min
Yield
Makes 12 servings (as part of tapas buffet)
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
Preparation
Step 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.
Step 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.
Step 3
Pour tomato mixture over cauliflower and toss to coat, then season with salt and pepper. Serve warm or at room temperature.
