Cauliflower with Serrano Ham and Tomato

Cauliflower with Serrano Ham and Tomato
Photo by Matthew Hranek


  • 1/3 cup extra-virgin olive oil
  • 1 large head cauliflower
  • ¼ cup parsley
  • 1/3 cup red onion
  • 1 ½ tablespoons fresh lemon juice
  • ¼ pound thinly sliced serrano ham
  • 1 cup grape or cherry tomatoes

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. 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 ...

View full recipe at Epicurious


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