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Cauliflower with Serrano Ham and Tomato

['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.

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