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.