Italain Style Cauliflower Bake

    50 min

    Got this recipe out of a book that makes meals with soup. To quicken things up a bit, you could use frozen cauliflower instead of fresh.

    County Armagh, Northern Ireland, UK
    3 people made this

    Serves: 2 

    • 1 large cauliflower
    • 6 olives
    • 298g of condensed chicken soup
    • 3 tablespoons of milk
    • 1 tin of chopped tomatoes
    • 2 large onions
    • 6 garlic cloves
    • 200g of cheese grated
    • 1 tbsp of olive oil
    • salt and pepper

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. First cut the cauliflower into florets. Slice the olives, onions and garlic.
    2. Boil the cauliflower florets in a pot of water for 10 mins, then drain the water and set into a ovenprof dish. Preheat the oven to 210 degrees C (gas mark 6).
    3. Heat oil in a saucepan add onion and garlic and cook for 4 mins. Then add chopped tomatoes and olives. Bring to boil then simmer for 5 mins. Season with salt and pepper then pour the tomato mix over the cauliflower.
    4. Heat the soup and milk together and pour that over the top of cauilflower and tomato mix. Sprinkle the cheese on top and set in the oven for 15 mins. Make sure the cheese is golden brown.

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