Italian
Cauliflower
Serves
6
Points: 1 pt per portion
Core: free
1
large cauliflower
1
tsp olive oil
100g
button mushrooms sliced
1
x 300g tin Campbells 99% fat free tomato soup
50g
black olives in brine, drained & chopped
chopped
fresh basil
Bring
a large pan of salted water to the boil and cook the cauliflower until tender.
Meanwhile,
heat the oil and fry the mushrooms for 2 mins. Add the soup and simmer
for 10 mins.
Drain
the cauliflower, reserving 100ml of the water. Add the reserved water and
the olives to the sauce.
Serve
the cauliflower with the sauce poured over, garnished with chopped fresh basil.
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