I know the name is going to raise a few eye brows, its true it was quite accidental. I was planing to make this recipe I saw on bbcgoodfood web site , a cauliflower pasta recipe. But instead of baking the cauliflower I decided to just pan fry the whole sauce. But along wth the way I added chicken stock and chilli powder and from the looks of it , it looked like it was headed for a very hot and spiced up dinner, not one I was ready to break my fast with. So I added some left over cream , and spoon of whole grain mustard, and it tasted pretty good.
For 2-3 persons
100g roberts luncheon meat, cut into strips or use sausages or any form of meat you like
200g cauliflower, cut into bite size florets
1 small onion , chopped
1 fat clove of garlic , chopped
1 tomato, chopped
1/2 tsp chili powder
a big pinch pepper
1/2 cup cream ( aproximately )
1/2 cup chicken stock / veg stock or 1/2 cup water with a small cup of chicken stock / veg stock dissolved init )
2 tsps whole grain mustard ( optional)
A small handful chopped coriander leaves( cilantro)
1. Heat oil, saute' your onions till soft. but not brown. Add luncheon meat or sausages and fry till the meat browns.
2. Stir in your cauliflower and garlic and toss around , till cauliflower start to change colour. Add spices and tomato and stir fry and pour water into pot with stock cube( I used half a cube) or fresh stock.
3. Cook till almost dry and cauliflower is cooked, but still has the crunch, ( dont cover the pan),
4. While the sauce is cooking , bring a pan of water to boil and cook enough pasta, such as linguine, spatti or fettucini, for 3, cook till al dente', drain
5. Stir in your cream and whole grain mustard (if using). taste and season with salt. and stir in your coriande leaves.
6. Toss your pasta into the sauce just before serving
Serve as soon as possible, I dont like cold pasta unless its a salad, if you leave hot pasta in hot sauce for long time before serving you get over cooked soggy pasta.