Cauliflower With Roasted Tomato Sauce And Chorizo

1. 1

   Preheat the oven to 400u00b0F Place the tomatoes in a single layer in a roasting tin, with the onion and thyme, season well and drizzle with the oil.

2. 2

   Roast for 15 minutes until the tomatoes are soft.

3. 3

   Pour the hot stock over the tomatoes and return to the oven for a further 10 minutes.

4. 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. 5

   Blend the tomatoes and stock in a liquidiser or food processor until smooth (you may have to do this in 2 batches).

6. 6

   Add the slices of chorizo to the cauliflower, pour over the tomato sauce and scatter with the Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.