Tapas: Salad with Egg and Chorizo, Spicy Cauliflower

Ingredients

• 2 Romaine Lettuce Hearts
• 8 quail eggs (cooked)
• 200 g chorizo
• 2 onions (blue)
• 1 jar of pickled bell peppers (sour)
• pepper (black)
• Salt
• vinegar (as needed)
• 2 tbsp olive oil
• 1 head cauliflower
• 1 tsp paprika powder
• 1 tsp curry
• Salt
• Pepper
• 6 tbsp mayonnaise

Instructions

1. 1.

   Wash the salad, chop and dry it, peel and halve the eggs. Drain the peppers and cut into strips, mix a little brine with oil, salt, pepper and optionally some vinegar.

2. 2.

   Peel the onion, slice into rings and mix into the dressing. Slice the chorizo, add to bowls with the salad, pepper strips and dressing, add the eggs and serve.

3. 3.

   Heat plenty of salted water for the cauliflower, wash it, cut into florets and cook in salted water 5-8 min until al dente, drain and mix with paprika and curry. Spread the salad mayonnaise on bowls, top with cauliflower and season with salt and pepper before serving.