This tasty, quick side dish also works well with romanesco
Preheat the oven to 190C. Lay the florets in a single layer on a baking tray.
Heat the oil in a pan and add the chorizo, sautéing for about a minute before adding the onion and cooking for another 2 minutes. Add the garlic and cook briefly.
Pour the chorizo and oil mixture over the cauliflower. Season with salt and pepper.
Toss together then put in the oven for 25 minutes, turning once, until the cauliflower is browned.