Ingredients:

• Large cauliflower 1
• Olive oil 2 tbs
• Onion, finely chopped 1
• Capsicum, seeded and chopped 1
• Mild chilli powder 1 tsp
• Cinnamon, ground 1 tsp
• Black olives, stoned 8
• Canned tomatoes, chopped 397 gm
• Fresh breadcrumbs 50 gm
• Low-fat Cheddar cheese, grated 25 gm
• Salt and pepper to taste

Directions:

• Break the cauliflower into florets and cook with the leaves in boiling salted water for 5 minutes.
• Meanwhile, heat the oil in a pan and cook the onion and capsicum for 3¬4 minutes.
• Stir in the chilli powder, cinnamon and olives.
• Season with salt and pepper.Cook for 5 minutes.
• Stir in the tomatoes and cook for 1 minute.
• Put the drained cauliflower in a lightly greased ovenproof dish.
• Pour over the tomato mixture.
• Mix the bread crumbs and cheese together and sprinkle over the sauce.
• Bake at 190°C for 10-15 minutes.
• Serve with baked potato, garnished with a sprig of parsley.

Preparation Time: 10-15 mins
Cooking Time: 25 mins
Serves: As Desired