Ingredients
160 g Cauliflower chopped into small florets
2 tbsp Pesto
7 Cherry Tomatoes halved
50 g Mozzarella balls / pearls/ or a large ball chopped into 1cm cubes
Method:
1
Fry the florets for around 10mins in a tsp of oil, until browned.
2
Add 2 tbsp water, continue to cook till water has evaporated and florets are tender.
3
Reduce to a low heat.
4
Add the pesto, mozzarella and tomatoes to the pan, stir and continue to cook till the mozzarella is slightly melted.
5
Serve.
Ingredients
160 g Cauliflower chopped into small florets
2 tbsp Pesto
7 Cherry Tomatoes halved
50 g Mozzarella balls / pearls/ or a large ball chopped into 1cm cubes
Directions
1
Fry the florets for around 10mins in a tsp of oil, until browned.
2
Add 2 tbsp water, continue to cook till water has evaporated and florets are tender.
3
Reduce to a low heat.
4
Add the pesto, mozzarella and tomatoes to the pan, stir and continue to cook till the mozzarella is slightly melted.
5
Serve.