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Porridge for dinner?! Yes! Cauliflower can sometimes come across pretty bland and boring but the chorizo and olive toppings definitely provide that delicious boost of umami to this plate.
550g cauliflower florets
150ml single cream
3-4 tbsp jumbo rolled oats
1 small red onion, finely diced
200ml vegetable stock
Knob of butter
50g apx smooth peanut butter
Few sprigs fresh parsley, finely chopped
20g pecorino romano cheese, finely grated
3 tbsp flaked almonds, lightly toasted
Salt & pepper, to taste
Optional toppings (per serving)
1 tbsp ready to eat chorizo crumbs, warmed
10 black olives and 1 tbsp capers, mixed & finely chopped
Sprinkle of dried chilli flakes
Per Portion: approx. 901 kcal, 22g protein, 79g fat, 28g carbohydrate
(Approximate values sourced from myfitnesspal.com)
Bring 500ml of water to the boil in a pan and add salt. Add a quarter of the cauliflower florets to the pan, cover and cook for 10 mins. Drain and transfer to a blender. Add the cream and oats and process everything to a fine purée.
Blitz the remaining cauliflower florets in a food processor. Add a knob of butter to a shallow pan over a medium heat and sauté the onion for apx 3 minutes. Add the cauliflower crumbs and continue frying for a minute. Pour in the veg stock, cover and cook over a low heat for 5 minutes.
Add the cauliflower purée, peanut butter and about 15g of the pecorino to the pan. Stir well and season.
Divide between two plates, sprinkle over the meat or veg topping option of your choice. Garnish with almonds, parsley and the remaining pecorino cheese.
This is such a warm and comforting winter meal and you’ll be left feeling fuller than you think!