Cauliflower With Roasted Tomato Sauce And Chorizo - cooking recipe

Ingredients

1 large cauliflower, cut into florets
1 lb ripe tomatoes, quartered
1 onion, peeled and sliced
1 tablespoon fresh thyme, chopped
1 tablespoon olive oil
1 cup hot vegetable stock
7 ounces cooked chorizo sausage, sliced
1 tablespoon parmesan cheese, freshly grated
salt & freshly ground black pepper

Preparation

Preheat the oven to 400\u00b0F 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.