Cod with tomatoes, olives and polenta
Cod with tomatoes, olives and polentan is a gluten free, dairy free, and pescatarian recipe with
Baked Cauliflower With Yoghurt
Details
- Serving Size: 4
- Weight Watchers: 12 Points
Cuisine
- side dish
Ingredients
- 1 medium cauliflower
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 egg yolk
- 2 teaspoons prepared French mustard
- 1/2 cup plain yoghurt
- 6 slices cooked and diced streaky bacon
- Paprika
Instructions
Break the cauliflower into flowerettes and cook in boiling salted water for 15 minutes.
Drain and put into a warm ovenproof dish.
When thick, remove from the heat and stir in the egg yolk, mustard and yoghurt.
Pour over the cauliflower, sprinkle with breadcrumbs and paprika, and brown under the grill.
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