Here’s a delicious vegetarian dish for a light meal in the spring or summer. You don’t have to serve it piping hot – you can make it in advance and enjoy it lukewarm or at room temperature. Use fresh or canned tomatoes in the sauce.
- Preheat the oven to 200°C, gas mark 6.
- Slice the cauliflower down through the stem into 2 thick ‘steaks’. Discard the rounded end pieces. Lightly spray a frying pan with oil and set over a high heat. Add the cauliflower steaks, one at a time, and cook for 4 minutes, turning halfway through, until starting to colour.
- Place the cauliflower on a large baking sheet and sprinkle with 2 crushed garlic cloves and the rosemary and thyme. Spray lightly with a little oil and roast in the oven for 20 minutes, or until tender, golden brown and slightly charred.
- Meanwhile, cook the shallots and remaining garlic in the same pan over a low to medium heat, stirring occasionally, for 6–8 minutes or until tender. Add the tomatoes and cook for 5 minutes or until the sauce reduces and thickens. Stir in the basil, a splash of balsamic vinegar and salt and pepper to taste.
- Blitz the tomato mixture in a blender or food processor until smooth and stir in the chickpeas. Divide between 2 serving plates, spreading the mixture out in a circle. Place the roasted cauliflower on top and serve immediately.
If you love cauliflower, why not take a look at our Cottage Pie with Cauli Cheese recipe?
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