This recipe is amended from the fantastic Slimming World ‘Fakeaways’ book. Cauliflower was roasted instead of Chicken, and it was very nice! This recipe serves 4
1 cauliflower, cut into bite sized pieces
1 large onion, chopped
1 green pepper, deseeded and roughly chopped
3 large carrots, peeled and cut into chunks
435g can of pineapple chunks, drained, reserving 2 tbpn of the juice
1 garlic clove, crushed
1 level tbsp cornflour
1 tbsp tomato puree
1 tbsp red wine vinegar
2 tbsp soy sauce
finely sliced spring onions to garnish
First roast your cauliflower by putting the cauliflower pieces in a bowl with a bit of oil and mixing until they are well coated, placing on baking tray and putting in a hot (200c) oven for 20 minutes. Good luck with this btw, as whenever I try it I always end up with sad little florets that are blackened on the outside, raw in the middle, but maybe that’s just me.
Meanwhile make the sauce by mixing the reserved pineapple juice with the garlic, cornflour, tomato puree, red wine vinegar, soy sauce and 100ml of water.
Add the onion, pepper and carrots to a pan with a bit of oil, cooking for 4 minutes. Then add your successfully roasted (beautifully golden, well done) cauliflower.
Stir the sauce into the veg mixture, add the pineapple and cook on a low heat for 2 mins or until thickened. Scatter spring onions in a decorative manner and eat.