150 g cauliflower florets
250 g tomatoes, skinned, de-seeded and roughly chopped
25 g butter
25 g cheddar cheese, grated
1. Steam the cauliflower florets until soft (about 12 minutes).
2. Meanwhile, saute the tomatoes until mushy. Remove from the heat and stir in the cheese until melted. Combine the cooked cauliflower with the tomato and cheese sauce and blend to the desired consistency.