Cauliflower and chorizo hotpot

For the base
110g onion
3 garlic cloves, minced
2 celery sticks
1 yellow pepper
400g Sainsbury's organic chopped tomatoes
230g organic butter beans
Salt to taste
1 bay leaf
1 tbsp smoked paprika
1 tsp dried sage
500ml veg stock
½ tsp sea salt

For the grill
1 small cauliflower
1 chorizo
½ tsp olive oil (to brush over the cauliflower)
½ garlic clove (to brush over the cauliflower)

For the pesto
70g blanched almonds
2 garlic cloves
90ml olive oil
30g fresh coriander
1 green chilli
½ tsp sea salt
½ fresh lemon


Method

1. Preheat the grill to max

2. Prep the cauliflower by slicing into steaks then rub with the cloves of garlic and brush in olive oil. Prep the Chorizo by slicing into half lengthways.
3. Place the chorizo and cauliflower steaks under the grill and cook for around 8-10 minutes, turning after half the time.
3. Whilst the cauliflower and chorizo are on the grill, finely dice the onion and celery and add to a large non-stick pot. Fry on a low heat.
4. Chop the peppers into bite size squares and add to the pot and gently fry until the onion is see through. Add the 3 cloves of minced garlic and fry for another minute.
5. Pour all of the other ingredients for the base into the pot and bring to a simmer for around 15 minutes, stirring occasionally.
6. Slice the chorizo into half moons and the Cauliflower into bite sized pieces. Add to the pot. Place a lid on top and simmer for a further 15-20 minutes.
7. To make the pesto, place all of the ingredients into a food processor and blitz until creamy.
8. Serve up and garnish with fresh parsley and 1 tablespoon of pesto per bowl.