1 large head cauliflower (2 1/2 lb), cored and cut into 1-inch florets
1/3 cup chopped red onion
1/3 cup extra-virgin olive oil
1 cup grape or cherry tomatoes, cut into 1/4-inch dice
1/4 lb thinly sliced serrano ham, cut into 1/4-inch pieces
1 1/2 tablespoons fresh lemon juice
1/4 cup finely chopped fresh flat-leaf parsley
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 cook, stirring frequently, until just heated through, about 2 minutes. Remove from heat and stir in lemon juice and parsley.
Pour tomato mixture over cauliflower and toss to coat, then season with salt and pepper. Serve warm or at room temperature.
Cauliflower can be cut into florets and onion, tomatoes, and ham can be cut 1 day ahead and chilled separately in sealed plastic bags.
Serves: 12 as part of tapas buffet
Source: Epicurious.com, Gourmet, January 2005.
Prepared by: Leslie for the November 2006 meeting.