Cooking
I love how sometimes seemingly random ingredients come together. This dish of roasted cauliflower and chorizo with fresh tomatoes and greens and tahini sauce was created based on what I had on hand. But it was really tasty and something I would make again.
A lot of times when I interview chefs and cookbook authors, I ask how they come up with recipes. I have to admit, I don't usually get very satisfying answers. But recently I met cookbook author Anna Jones. Her book, A Modern Way to Eat has a really cool graphic to explain how she puts together dishes. It goes something like this:
Hero Ingredient
+
How Shall I Cook it?
+
Supporting Role?
+
Add an Accent
+
Add a Flavor
+
Add an Herb
+
Add some Crunch
+
Season and Finish
Her formula has a lot of components and is designed to add layers of flavor and texture to a dish. Do you have a formula that you use or can you deconstruct a dish according to elements? It's a fun exercise and can lead to some interesting new combinations. My formula for this dish was was hero ingredient+salty+green+acid+creamy.
Cauliflower with Chorizo, Tomatoes and Tahini Sauce
Serves 2 - 4
Ingredients
1 Mexican chorizo sausage, about 1/3 cup sausage meat
3 cups cauliflower florets, any color you like (I used golden)
1 Tablespoon extra virgin olive oil
Salt
1 cup cherry tomatoes, cut in half
Greens (I used spinach but you could use anything you like)
Tahini sauce
2 Tablespoons tahini
1 Tablespoon fresh lemon juice
Pinch granulated garlic
Water
Salt
Instructions
Preheat oven to 450 degrees. In a large skillet crumble the chorizo and cook until beginning to brown. Add the cauliflower and the olive oil and continue to cook until the meat is thoroughly cooked.
Transfer the cauliflower and chorizo to a lined baking pan and sprinkle with salt. Roast until cauliflower begins to turn brown, about 40 minutes. Arrange the cauliflower and chorizo on a platter with the tomatoes and as much greens as you like.
Make the tahini sauce by stirring together the tahini, lemon juice and granulated garlic. Stir in enough water to make a thick creamy sauce, about 2 tablespoons. Season with salt and drizzle the sauce over the salad.
Enjoy!
Disclaimer: This post includes an affiliate link. I was not paid to write this or any other post on Cooking with Amy
- All About Tahini
I always have a jar of tahini, a Middle Eastern style of sesame paste, in my refrigerator. It used to last for ages because I really only used it in hummus and baba ghanoush. But not anymore. I think it’s probably the Ottolenghi books and a trip to...
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- Brussels Sprouts And Miso Dressing Recipe
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- Farro & Winter Vegetables Recipe
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- Creamy Cauliflower Fondue Soup Recipe
I love the challenge of figuring out what to cook with what's fresh and in season. But I have to admit, I'm getting awfully tired of winter. In the beginning of winter I love all the root vegetables and greens, the hearty stews and pasta dishes,...
Cooking
Cauliflower with Chorizo, Tomatoes and Tahini Sauce Recipe
A lot of times when I interview chefs and cookbook authors, I ask how they come up with recipes. I have to admit, I don't usually get very satisfying answers. But recently I met cookbook author Anna Jones. Her book, A Modern Way to Eat has a really cool graphic to explain how she puts together dishes. It goes something like this:
Hero Ingredient
+
How Shall I Cook it?
+
Supporting Role?
+
Add an Accent
+
Add a Flavor
+
Add an Herb
+
Add some Crunch
+
Season and Finish
Her formula has a lot of components and is designed to add layers of flavor and texture to a dish. Do you have a formula that you use or can you deconstruct a dish according to elements? It's a fun exercise and can lead to some interesting new combinations. My formula for this dish was was hero ingredient+salty+green+acid+creamy.
Cauliflower with Chorizo, Tomatoes and Tahini Sauce
Serves 2 - 4
Ingredients
1 Mexican chorizo sausage, about 1/3 cup sausage meat
3 cups cauliflower florets, any color you like (I used golden)
1 Tablespoon extra virgin olive oil
Salt
1 cup cherry tomatoes, cut in half
Greens (I used spinach but you could use anything you like)
Tahini sauce
2 Tablespoons tahini
1 Tablespoon fresh lemon juice
Pinch granulated garlic
Water
Salt
Instructions
Preheat oven to 450 degrees. In a large skillet crumble the chorizo and cook until beginning to brown. Add the cauliflower and the olive oil and continue to cook until the meat is thoroughly cooked.
Transfer the cauliflower and chorizo to a lined baking pan and sprinkle with salt. Roast until cauliflower begins to turn brown, about 40 minutes. Arrange the cauliflower and chorizo on a platter with the tomatoes and as much greens as you like.
Make the tahini sauce by stirring together the tahini, lemon juice and granulated garlic. Stir in enough water to make a thick creamy sauce, about 2 tablespoons. Season with salt and drizzle the sauce over the salad.
Enjoy!
Disclaimer: This post includes an affiliate link. I was not paid to write this or any other post on Cooking with Amy
- All About Tahini
I always have a jar of tahini, a Middle Eastern style of sesame paste, in my refrigerator. It used to last for ages because I really only used it in hummus and baba ghanoush. But not anymore. I think it’s probably the Ottolenghi books and a trip to...
- Beet Almond Dip Recipe
I'm in the midst of creating 101 recipes for a new cookbook (it was announced March 3rd). As a result, I haven't been cooking anything other than recipes for the book. But Passover is coming up and I've been asked to bring appetizers...
- Brussels Sprouts And Miso Dressing Recipe
Add to my list of New Year's resolutions, use more condiments and ingredients lurking in the fridge. My refrigerator is packed with Chinese sauces, jams and jellies, and various sauces and mustards. Sometimes I barely have room for anything else!...
- Farro & Winter Vegetables Recipe
I'm finding it hard to drag myself to the farmers market this Winter. It's cold, it's wet, it's sometimes muddy, and let's face it, it's not like I'm going to find luscious peaches, cherries or tomatoes. My haul last weekend...
- Creamy Cauliflower Fondue Soup Recipe
I love the challenge of figuring out what to cook with what's fresh and in season. But I have to admit, I'm getting awfully tired of winter. In the beginning of winter I love all the root vegetables and greens, the hearty stews and pasta dishes,...