Directions:
- Preheat the oven to 400°F 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.72 Kcal (585 kJ) | ||
| Calories from fat | 64.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.21g | 11% | |
|---|---|---|---|
| Cholesterol | 3.38mg | 1% | |
| Sodium | 210.47mg | 9% | |
| Potassium | 568.88mg | 12% | |
| Total Carbs | 14.51g | 5% | |
| Sugars | 6.79g | 27% | |
| Dietary Fiber | 4.46g | 18% | |
| Protein | 5.22g | 10% | |
| Vitamin C | 62mg | 103% | |
| Iron | 0.7mg | 4% | |
| Calcium | 54.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 52.12 Kcal (218 kJ) | ||
| Calories from fat | 24.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.69g | 11% | |
|---|---|---|---|
| Cholesterol | 1.26mg | 1% | |
| Sodium | 78.52mg | 9% | |
| Potassium | 212.22mg | 12% | |
| Total Carbs | 5.41g | 5% | |
| Sugars | 2.53g | 27% | |
| Dietary Fiber | 1.66g | 18% | |
| Protein | 1.95g | 10% | |
| Vitamin C | 23.1mg | 103% | |
| Iron | 0.3mg | 4% | |
| Calcium | 20.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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