Cauliflower with Roasted Tomato Sauce and Chorizo

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It is worth the effort of roasting the tomatoes to make the sauce for this dish as it produces a wonderfully robust flavour. The addition of chorizo makes a tasty dish and is a delicious alternative to the well-known cauliflower cheese, which should appeal to all the family.


  • 1 large cauliflower (approx 1.1kg) cut into florets
  • 500g ripe tomatoes, quartered
  • 1 onion, peeled and sliced
  • 1 tbsp chopped fresh thyme
  • 1 tbsp olive oil
  • 250ml hot vegetable stock
  • 200g cooked chorizo, sliced
  • 1 tbsp freshly grated Parmesan
  • Salt and freshly ground black pepper


  1. Preheat the oven to 200 degrees C, gas mark 6. Place the tomatoes in a single layer in a roasting tin, with the onion and thyme, season well and drizzle with the oil.
  2. Roast for 15 minutes until the tomatoes are soft.
  3. Pour the hot stock over the tomatoes and return to the oven for a further 10 minutes.
  4. Cook the cauliflower florets in boiling salted water for 6-8 minutes until tender. Drain well, place in an ovenproof dish and keep warm.
  5. Blend the tomatoes and stock in a liquidiser or food processor until smooth (you may have to do this in 2 batches).
  6. Add the slices of chorizo to the cauliflower, pour over the tomato sauce and scatter with the Parmesan.


If you are short of time, you can use a readymade tomato sauce.For a vegetarian alternative, replace the chorizo with 250g cup mushrooms, sliced and fried.

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