Roasted Cauliflower Salad with Sage and Chorizo

Tip from Alexander Herrmann Try this recipe with romanesco, a green cauliflower variety, instead of cauliflower. It is an enrichment for every menu, not only roasted.

Preparation Clean and rinse the cauliflower, cut into roses and roast in two tablespoons of olive oil over medium heat, seasoning with salt and pepper.

Rinse and dry the chili pepper and crush it with a kitchen knife. Add to the cauliflower form with the sage leaves and butter and sauté until the sage leaves are crisp. Drain the cooked vegetables on kitchen roll.

Clean, rinse and dry the chopped lettuce, placing the leaves on a platter. Mix the vinegar with the remaining olive oil and a pinch of salt and drizzle over the lettuce.

Evenly distribute the cauliflower florets, sage and chorizo on the bed of lettuce and bring to the table.

The matching wine for the entrée Wine journalist Ingo Swoboda’s recommendation: “No easy task for a wine that has to take on very flavor-intensive ingredients here.

Try a strong, matured Weissburgunder or Chardonnay from Baden (cuts a passable figure with the cauliflower) These wines, however, should not have any wood notes due to barrique aging!” Other recipes Main course: Glazed saddle of rabbit Dessert: Blood orange pudding

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