For the longest time, cauliflower was not getting any love. People thought that the vegetable was boring and bland, leaving little to be desired. Then out of nowhere, it became wildly popular! It’s so interesting how these food fads come and go. Remember when Pizza Hut used kale as the salad bar decoration? It’s like someone came and taught a handful of people how to make cauliflower actually taste good and those groups of people went and spread the news. Well, today I’m adding on to the long list of cauliflower recipes with my bruleed cauliflower with chorizo breadcrumbs. 
Serves 4 as a side
30 minTotal Time
Save RecipeIngredients
- 1 head cauliflower
- 1/4 cup olive oil
- 1 tbsp garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- juice of ½ lemon
- 1 tbsp dijon mustard
- 1 cup gruyere, grated
- 1/2 cup parmesan, grated
- ¼ cup chorizo breadcrumbs
- 1 tbsp chives, chopped
- 2 ounces chorizo, cured
- 1 tbsp oil
- 1 cup breadcrumbs
Instructions
- Preheat oven to 375 degrees F.
- Cut cauliflower into small florets. Whisk together 1/4 cup olive oil with 1 tbsp minced garlic, 1 tsp salt, 1/2 tsp black pepper, juice of 1/2 lemon, and 1 tbsp dijon mustard. Toss cauliflower with half of the vinaigrette, reserving the other half. Spread in an even layer on a baking sheet and roast for 20 minutes or until tender.
- Meanwhile, make the chorizo breadcrumbs. Chop the chorizo into small chunks. Heat 1 tbsp oil in a saute pan over medium heat. Add the chorizo and saute until browned, about 3-4 minutes. Add the breadcrumbs and stir to combine. Continue to cook until the breadcrumbs become golden brown. Remove from heat and drain the chorizo breadcrumbs on paper towels.
- Remove the cauliflower from the oven. Preheat broiler to high.
- Drizzle the remaining vinaigrette on top of the cauflower and sprinkle 1 cup grated gruyere, and 1/2 cup grated parmesan. Broil 3-4 minutes or until the cheese is melted and slightly browned. Sprinkle chorizo breadcrumbs on top and 1 tbsp chopped chives. Serve immediately.
**Helpful tips and common mistakes
Since cauliflower is a mild-flavored vegetable, it’s important to layer on the flavor. We’re adding several key ingredients including gruyere, parmesan, mustard, lemon, and chorizo breadcrumbs to highlight the vegetable in the best way possible.
Start by cutting the cauliflower into small florets and tossing them in a mixture of olive oil, salt, pepper, garlic, lemon, and mustard. Lay the cauliflower in one even layer on a sheet pan and roast until the thick stalks become tender. To test if the cauliflower is ready, stick a fork in the thickest part of the stem. The fork should be able to go through.
While the vegetable is roasting, make the chorizo breadcrumbs. Chorizo breadcrumbs are my best friend. I love making a large batch of these and throwing them on salads, pasta, pizzas, almost anything. The crispy breadcrumbs with the salty chorizo just brings dishes to life.
For best results, use homemade breadcrumbs and cured chorizo. Uncured chorizo almost melts when cooked while cured chorizo holds its shape. You want the cured version for those small chunks of chorizo throughout the breadcrumbs. A little salty, savory surprise with every bite.
Finish the cauliflower by drizzling on the remaining mustard lemon vinaigrette, and sprinkling on the gruyere and parmesan. Broil for another 3-4 minutes or until the cheese is melted and caramelized. Sprinkle on those lovely chorizo breadcrumbs and chopped chives and there you have it! Bruleed cauliflower with chorizo breadcrumbs sounds like it’ll be a winner and you know what? It really is.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.