Roast Cauliflower cream with chorizo and chickpeas

Serves 4

  • 1.25 kg cauliflower (about 1 large), cut into small florets
  • 2 tbsp thyme leaves, plus extra to serve
  • 170 ml extra-virgin olive oil
  • Iberian chorizo, thickly sliced
  • 1 Spanish onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 750 ml (3 cups) chicken stock
  • 375 ml (1½ cups)milk
  • 400 g canned chickpeas, drained
  • 1½ tbsp
  • sherry vinegar, or to taste
    To serve:
    finely grated lemon rind

 

Preheat oven to 220C. Combine cauliflower, thyme and 100ml oil in a bowl, season to taste, spread in an even layer on an oven tray and roast for 15-20 minutes until golden and tender. Meanwhile, scatter chorizo on a separate tray, drizzle with 20ml olive oil, roast for 8-10 minutes until crisp. Keep warm. Heat remaining olive oil in a large saucepan over medium-high heat, add onion and garlic, stir occasionally until soft cooking for 5-6 minutes. Add chicken stock, bring to the boil, add milk and cauliflower mixture (reserve a little for garnish) and process with a hand-held blender until smooth. Stir through chickpeas and sherry vinegar, season to taste and serve immediately scattered with reserved roast cauliflower, chorizo, extra thyme and lemon rind.