Warm Cauliflower Salad with Chorizo
Rinse the caulifloer and divide into florets. Peel the stems and thinly slice. Blanch in a pot of boiling salted water for 3 minutes. Drain well and place on a paper towel.
Rinse the chile peppers, cut in half lengthwise, remove seeds and white ribs, and finely chop. Rinse the sage and shake dry. Rinse the romaine hearts and spin dry.
Heat the olive oil in a skillet set over medium heat. Add the cauliflower and cook until lightly colored. Season with salt and pepper to taste. Add the chile peppers, butter and balsamic vinegar, and increase heat and cook until golden.
For serving: Dived the romaine hearts between 4 plates. Top with the cauliflower mixture. Garnish with the sage leaves and chorizo slices. Serve warm.