Cauliflower With Italian Sauce
|Butter||1 Ounce (25 Gram)|
|Onion||1 Medium, chopped|
|Mushrooms||3 Large, sliced|
|Cooked ham||2 Tablespoon, shredded|
|White wine||3 Fluid Ounce (75 Milliliter)|
|Beef stock||6 Fluid Ounce (75 Milliliter)|
|Tomato puree||2 Teaspoon|
|Black pepper||To Taste|
|Cauliflower||1 Large, broken into flowerets|
Melt the butter in a saucepan.
Add the onion, mushrooms and ham and fry, stirring, for to minutes.
Sprinkle over the flour and cook, sitrring, for 1 minute.
Gradually stir in the wine and stock with the tomato puree and salt and pepper to taste.
Bring to the boil and simmer, stirring, until thickened.
Simmer for 20 minutes.
Meanwhile, cook the cauliflower in boiling salted water for 9 to 12 minutes or until the flowerets are just tender.
Drain well and transfer to a warmed serving dish.
Pour over the sauce and serve hot.
Serving size: Complete recipe
Calories 684 Calories from Fat 216
% Daily Value*
Total Fat 25 g38%
Saturated Fat 14.9 g74.6%
Trans Fat 0 g
Cholesterol 61 mg20.3%
Sodium 1033.4 mg43.1%
Total Carbohydrates 87 g29%
Dietary Fiber 27.7 g110.8%
Sugars 34 g
Protein 28 g55.9%
Vitamin A 17.7% Vitamin C 730.5%
Calcium 28.6% Iron 37%
*Based on a 2000 Calorie diet