Chorizo, Egg and Roasted Cauliflower Salad

About

This flavorful Keto salad is loaded with flavor and healthy fats. Our tasty Keto salad is prepared with crispy fried chorizo, smokey roasted cauliflower florets, hard-boiled eggs, baby spinach, and sweet red onion. The salad is then finished with a drizzle of warm chorizo oil dressing to serve. This hearty low carb salad makes a great Keto lunch or light dinner option.

What Kind of Chorizo Should I Use?

We have used cured Spanish chorizo for our warm Keto salad recipe. The seasoning of Spanish chorizo works perfectly in this recipe to complement our paprika and garlic roasted cauliflower. For this recipe, the chorizo is sliced into discs and pan-fried until golden and releasing its fats. The chorizo oils are then mixed with crushed garlic, lemon juice, and fresh rosemary to create a warm salad dressing.

How to Hard-Boil Eggs

We have used two hard-boiled eggs for this Keto salad. You can prepare the eggs in advance, ready to add to the salad. To hard boil the eggs, simply add two fresh eggs to a small saucepan and cover them completely with water by about an inch. Bring the water up to a boil, then reduce to a simmer. Simmer the eggs for 7 minutes, then drain and run immediately under cold water. The eggs are then ready to use.

Ingredients

4 ounce fresh food spanish chorizo by sainsbury's
3 ½ tablespoon olive oil
2 cup cauliflower florets by flavorite
2 large egg whole hard boiled
2 cup baby spinach
1 teaspoon gourmet collection smoked paprika by mccormick
1 clove garlic
1 teaspoon rosemary, fresh
½ teaspoon garlic powder
½ tablespoon lemon juice
½ small red onion
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit. Arrange the cauliflower florets across a shallow oven tray. Drizzle with 2 tablespoons of olive oil and sprinkle over the paprika, garlic powder, salt and pepper. Use your hands to toss the cauliflower in the seasonings. Transfer to the oven and roast for 20 minutes until tender and golden, turning halfway through.
Heat a tablespoon of olive oil in a skillet over a medium/high heat. Slice the chorizo into half-inch discs. Add the chorizo to the skillet and pan-fry for 5-6 minutes until crisp and golden. Remove the chorizo from the pan with a slotted spoon, leaving the chorizo fat in the skillet.
Reduce the heat to low. Crush the garlic and finely chop the rosemary. Add the lemon juice, remaining olive oil, rosemary, and garlic to the skillet. Stir well to combine and sweat gently for a few minutes until the garlic is tender and fragrant.
Add the spinach to a large salad/serving bowl. Thinly slice the onion and add to the bowl. Peel and quarter the eggs and add to the bowl. Season with a small pinch of salt and pepper.
Add the cooked chorizo and cauliflower to the salad bowl. Toss gently to combine. Drizzle over the warm chorizo oil dressing to serve.