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