This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a large, heavy-based saucepan, heat half the oil on high. Sauté mushrooms for 3-4 minutes until golden brown. Remove from pan. Fry chorizo for 2-3 minutes until browned and crisp.
2.Using the same pan, heat remaining oil on medium. Sauté shallots, thyme and garlic for 3-4 minutes until tender. Stir in cauliflower. Pour in marsala to deglaze pan and simmer for 2 minutes.
3.Add half the stock to pan and bring to a simmer. Cook for 2 minutes until liquid reduces by three-quarters. Add remaining stock and simmer for 1-2 minutes until liquid is all absorbed.
4.Stir butter through and season. Top with mushrooms and chorizo. Dollop with cheese and sprinkle with extra thyme.
Note
- We used a mixture of portobello, king brown, shimeji and enoki mushrooms.