Ingredients: (Serves 4)

1 large cauliflower, cut into florets

4 tbsp olive oil

1 onion, sliced

150ml/ ¼pt water

50g/2oz tomato puree

150g/5½ oz black olives, chopped

1 lemon, juice only

2 tbsp chopped parsley

Salt, pepper

Method:

1. Heat the oil in a large pan, add cauliflower florets and stir fry for 2-3 mins. Then remove from the pan.

2. Add onion to the pan and fry for 2-3 mins.

3. Add water and lemon juice, return the cauliflower to the pan, cover and cook on a low heat until tender.

4. When the cauliflower is cooked, remove it from the pan with slotted spoon and transfer to a serving plate.

5. Add tomato puree, olives and parsley to the pan and cook for 2-3 mins. Season the sauce with salt and pepper, pour over the cauliflower and serve.