|1 g||onion — chopped|
|4||fresh thyme — sprigs|
|350 g||cauliflower — florets, blanched and drained|
|300 g||broccoli — blanched|
|500 g||cream cheese|
|80 ml||mozzarella cheese|
|1||fresh chives — handful, chopped|
|½ c||cheddar cheese|
Preheat the oven to 180 °C.
1 Remove the casing from the chorizo. Transfer to a large pan and cook over medium heat, stirring and chopping to break up the meat as it cooks. Set aside.
2 Add the butter to the same pan and sauté the onion until translucent. Add the thyme, cauliflower and broccoli and sauté for 3 minutes. Season with salt and pepper.
3 Remove the pan from the heat and stir in the cream cheese, mozzarella, chives and cooked chorizo.
4 Spoon into a baking dish and sprinkle the Cheddar cheese on top. Bake for 12 minutes or until golden on top.
Tip: To blanch the vegetables, submerge them in rapidly boiling water for 90 seconds then remove with a slotted spoon and immediately dip into ice-cold water to stop the cooking process.