Active Time

　　30 min

　　Total Time

　　30 min

　　

Ingredients

Makes 12 servings (as part of tapas buffet)

　　1 large head cauliflower (2 1/2 pounds), 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 pound 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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Pour tomato mixture over cauliflower and toss to coat, then season with salt and pepper. Serve warm or at room temperature.

　　Cooks' note:

　　Cauliflower can be cut into florets and onion, tomatoes, and ham can be cut 1 day ahead and chilled separately in sealed plastic bags.