Stir-fry your cauliflower. It really does something for this vegetable. The mushrooms and sundried tomatoes provide an umami flavour.
- 1 tsp sunflower oil
- 180gr cauliflower florets
- 150gr baby potatoes
- 150gr Swiss Brown mushrooms
- 5 sundried tomatoes in strips
Serves 1 as part of the Budget Challenge
Halve and steam or cook the baby potatoes until just done.
Heat the oil in a wok. Add the cauliflower and bake for 3 minutes, to tinge brown.
Add the potatoes and bake for 2.5 minutes, then add the mushrooms and the sundried tomatoes. Bake for 4 minutes and serve hot.