How to Prepare Favorite Sig's Cauliflower, Pea and Chorizo Salad

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, sig's cauliflower, pea and chorizo salad. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sig's Cauliflower, Pea and Chorizo Salad is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Sig's Cauliflower, Pea and Chorizo Salad is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook sig's cauliflower, pea and chorizo salad using 17 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Sig's Cauliflower, Pea and Chorizo Salad:

1. Take 1 large cauliflower
2. Take 125 grams frozen petite pois (small peas)
3. Make ready 1 good pinch of salt
4. Take For dressing
5. Make ready 2 large eggs
6. Prepare 2 cloves smoked garlic, ordinary will do though
7. Take 1 teaspoon mild mustard
8. Make ready 2 tablespoons fresh lemon juice or raspberry vinegar
9. Prepare 3 tablespoons mild vegetable salad oil
10. Prepare 3 tablespoons extra virgin olive oil
11. Prepare 1 anchovy filet in oil, drained
12. Get 125 g quark or greek style joghurt
13. Prepare 1 good pinch of golden sugar to taste
14. Prepare 1-2 pinches ground pepper
15. Make ready 1 good handful garlic chives, ordinary will do though
16. Make ready 125 g sliced chorizo, chopped roughly
17. Get 1 small pinch of chilli flakes (optional)

Instructions to make Sig's Cauliflower, Pea and Chorizo Salad:

1. Brake the cauliflower into small rosettes, removing most of the little stems. Heat pot with water, add cauliflower and petite pois, simmer until cauliflower is al dente (about 10 to 15 min depending on size of rosettes)Drain well. Whilst the vegetables are simmering, chop garlic finely,sprinkle with salt, realy grind down until garlic releases oil. Set aside for about 15 minutes.
2. Hardboil the eggs, remove the egg yolk, set aside. Mix all dressing ingredients apart from the quark, the egg yolks, chives, sugar, pepper, chilli flakes if using and chorizo. Mash the anchovy down into the garlic, mustard,vinegar and oil. Pour the dressing over the quark combine well.
3. Add the egg yolk, chives, sugar, pepper and chilli to taste mix until smooth.
4. Pour the complete dressing over the vegetables, sprinkle chorizo over top and carefully combine. Leave to stand for flavours to combine. Can be made 6-8 hours ahead. If you dont want the chorizo to colour the salad, add the chorizo just before serving, but you will lose out on some of the flavour. Instead of the anchovy or chorizo use a char grilled cheese like a halloumi or use black pitted kalamata olives try not to use the cheaper ink coloured black olives.

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