• 1 packet of Alevere Mushroom Soup
• ½ a small head of cauliflower (max 200g limited item)
• 1 tbsp olive oil
• 2 spring onion tops (green part)
• 100g cup mushrooms, trimmed, quartered
• 1 tsp Dijon mustard
• 1 tbsp chopped flat-leaf parsley
1. Preheat the oven to 200°C. Turn the cauliflower upside down with the stalk facing up. Carefully cut through the stalk at one end, then slice 1 large steak out of the cauliflower head about 2cm-thick, if this does not weigh up to your maximum allowance of cauliflower then add some florets too.
2. Heat ½ tbsp oil in a large frying pan over medium-high heat. Season the steak with salt and pepper on both sides. Cook the steaks for 5 minutes, turning, until golden. Transfer to a large tray lined with baking paper with any remaining florets. Roast the steaks in the oven for 10-12 minutes or until golden and cooked through
3. Meanwhile, add the remaining oil in a large frying pan over medium heat. Add spring onion tops. Cook, stirring occasionally, for 5 minutes, or until soft
4. Add mushrooms and cook, stirring occasionally for 5 minutes, or until softened. Add water if dries out.
5. Mix Mushroom soup packet with 100ml of cool water and add to pan, stirring constantly. Bring to boil. Simmer, uncover over a medium-low heat, for 5 minutes. Stir in cream and mustard and parsley to finish.
6. Serve the cauliflower with the mushroom sauce