Step 1

Place a large bowl onto mixing bowl lid and weigh tomatoes into it. Remove tomato skins by using a sharp knife to cut a small cross in base of each tomato. Carefully pour boiling water into bowl to cover tomatoes. Leave until skins split (approx. 1 minute). Remove from water and once cool enough to touch, peel away skins, then cut flesh into quarters. Set tomatoes aside.

Step 2

Place Parmesan into mixing bowl and grate 15 sec/speed 8. Transfer into a small bowl and set aside.

Step 3

Place cheddar into mixing bowl and grate 6 sec/speed 7. Transfer into a large bowl and set aside.

Step 4

Place cauliflower into mixing bowl and grate 2 sec/speed 6. Transfer into bowl with cheddar and set aside.

Step 5

Place onion and garlic into mixing bowl and chop 4 sec/speed 6. Scrape down sides of mixing bowl with spatula.

Step 6

Add oil and cook 3 min/100°C//speed 1.

Step 7

Add rice and cook 2 min/100°C//speed 1.

Step 8

Add reserved tomatoes, liquid stock, then cook 12 min/90°C//speed 1.5.

Step 9

Add reserved cheddar and cauliflower and half of the reserved Parmesan, then stir through with aid of spatula. Cook 9 min/90°C//speed 1.5 or until rice is tender. Allow to cool slightly, then serve topped with remaining Parmesan.