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
- 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.
- Roast for 15 minutes until the tomatoes are soft.
- Pour the hot stock over the tomatoes and return to the oven for a further 10 minutes.
- Cook the cauliflower florets in boiling salted water for 6-8 minutes until tender. Drain well, place in an ovenproof dish and keep warm.
- Blend the tomatoes and stock in a liquidiser or food processor until smooth (you may have to do this in 2 batches).
- 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.
Recipes & Images courtesy of thinkvegetables.co.uk