Cheesy Cauliflower & Chorizo Pasta Bake with Broccoli & Blistered Cherry Tomatoes

Cook Veg & Pasta:

Preheat oven to 200°C. Place a pot of salted water on stove and bring to a boil. Cut cauliflower and broccoli into florets. Once water is boiling add cauliflower florets and cook 10 minutes, until tender. Add pasta & broccoli to the same pot and cook for 8 minutes, until al dente. Remove cauliflower with a slotted spoon. Drain pasta and broccoli and place in ovenproof dish.

Prepare Sauce:

Using a food processor, blitz the cauliflower with milk, mustard powder and butter until smooth and creamy. Season generously with salt and pepper.

Cook Chorizo:

While still in the vac sealed bag, massage diced chorizo gently to break and separate into smaller pieces. Add chorizo to a pan over medium heat and cook for 3-4 minutes, until the oils are released and the chorizo crisps up a little.

Top with Cheese & Bake:

Zest lemon and cut into wedges. Add cauliflower sauce to pasta and broccoli and mix well. Add ³⁄₄ of the chorizo and ensure thoroughly combined. Top with cheese, lemon zest (to taste), remaining chorizo and breadcrumbs. Place in oven and bake for 15 minutes, until golden brown on top.

Cook Chorizo & Veg:

Meanwhile, heat the same pan used for the chorizo over medium heat and add cherry tomatoes. Cook until tomatoes blister, about 5 minutes and add a squeeze of lemon juice (to taste) at the end.

You Plate It:

Remove pasta dish from oven and divide among plates with blistered tomatoes on the side. You could also serve both dishes to the table and just help yourselves. Enjoy!