Ingredients
2 tbsp extra virgin olive oil
1 large cauliflower, sliced into 1.5cm thick steaks
4 small dried chorizo sausages, halved lengthways
2 tsp smoked paprika
1/4 tsp chilli flakes
2 tbsp sherry vinegar
2 tbsp honey
1 small white onion, thinly sliced into rounds
4 x 125g burrata
Method
1. Preheat the oven grill to high. Brush the cauliflower steaks with one tablespoon of oil and season with salt and pepper. Place on a large oven tray and place under the grill. Grill for 4 minutes, then carefully turn. Add the chorizo to the tray and cook for a further 4 minutes, or until the cauliflower is tender and charred.
2. Meanwhile, combine smoked paprika, chilli, vinegar, honey and remaining oil in a small bowl and whisk to combine. Season.
3. Serve the cauliflower and chorizo topped with onion and torn burrata. Spoon over the dressing to serve.
