John Myers
Ingredients for 2 servings:
- 1 m.-large cauliflower
- 1 bell pepper(s), red
- 1 bunch parsley, finely chopped for garnish
- 2 m.-sized onion(s)
- 2 garlic cloves
- 1 piece(s) ginger, approx. thumb-sized, grated, possibly ginger powder
- 1 tbsp Thai curry paste, red
- 2 tsp mustard
- 2 tbsp crème légère or cream
- some lemon juice
- 200 g cooked ham / 4 P
- 2 tsp oil for WW, otherwise a little more oil /2 P
- possibly curry
- salt and pepper
- Vegetable stock powder
- possibly turmeric
- Parsley or parsley pesto
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
WW-suitable, low in calories and fat and quick to prepare … 3.5 P/portion
Clean the cauliflower, divide it into florets, and simmer in salted water for about 8 minutes. Rinse with cold water to interrupt the cooking process. Deseed the bell pepper and slice it into fine strips. Peel the onion and halve it lengthwise. Slice it lengthwise again on the halved surface. Dice the garlic and fry it with the bell pepper in 2 teaspoons of oil. Add the spices and deglaze with the vegetable stock. Add the sliced cooked ham and simmer briefly again. Fold in the cream and add the cauliflower. Season to taste. Those with a spicy diet can add the spices mentioned above, but this is not necessary, as the cauliflower flavor will be lost. Garnish with parsley or parsley pesto and serve with small boiled potatoes!
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