Cauliflower with Italian Sauce

An exceptionally tasty wine-flavoured sauce is the basis for this delicious dish that makes an interesting accompaniment

to roast meat, or can even be served as a light meal by itself.

2 tablespoons butter

1 medium-sized onion, chopped

3 large mushrooms, wiped and sliced

2 tablespoons cooked shredded ham

1 tablespoon flour

2 teaspoons tomato puree

½ teaspoon salt

4 grindings black pepper

3 fl. oz. white wine

6 fl. oz. beef stock

1 cauliflower, washed and in flowerets

In a medium-sized saucepan melt the butter over moderate heat. When the foam subsides, reduce the heat to low and add the onion, mushrooms and ham. Cook the mixture for 10 minutes, stirring frequently. Remove the pan from the heat. Mix in the flour. Replace the pan on the heat and cook, stirring, for 2 minutes. Add the tomato puree, salt, pepper, wine and stock.

Increase the heat to high and bring the liquid to the boil. Reduce the heat to low again and simmer gently, uncovered, for

20 minutes.

While the sauce is cooking, in a large saucepan, cook the cauliflower flowerets in boiling salted water over moderate heat

for 9 to 12 minutes, or until they are tender. Drain the flowerets and arrange them in a warmed, deep-sided serving dish.

When the sauce is ready, pour it over the cauliflower pieces and serve at once.

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