Spiced Cauliflower Rice Bowls with Soft Eggs and Chutney
Photography by Josh Griggs.
I often make this so I’ve got leftovers in the fridge for a quick lunch or as a vege accompaniment to another meal.
Serves: 2
INGREDIENTS
1 small cauliflower, cut into quarters
2 tablespoons olive oil
good knob of butter
3 spring onions, thinly sliced
2 cloves garlic, crushed
2 teaspoons mild curry powder
1 teaspoon each ground cumin and ground ginger
¼ teaspoon ground turmeric
¼–½ teaspoon chilli flakes
sea salt and ground pepper
small handful coriander, chopped, plus extra for garnish
To serve
2 eggs, either soft-boiled and halved, poached or fried
thick plain yoghurt, mango or tamarind chutney, toasted sesame seeds and chilli flakes
METHOD
Grate the cauliflower on the coarse side of a box grater, discarding the tough stem. It looks a lot but reduces when cooked.
Heat a wide sauté pan with the oil and butter. When hot, add the spring onion, garlic and all the spices and cook for 2 minutes.
Add the cauliflower and season generously with salt and pepper. Cook over a high heat for 3-5 minutes, or until the cauliflower is only just tender but still has a bite to it, stirring often so it’s all coated in the spices. Fold through the coriander.
To serve: Divide the spiced cauliflower between bowls and top with yoghurt, chutney and the eggs. Garnish with sesame seeds, chilli and more coriander.
Cook's note: Top with slices of grilled haloumi, crispy bacon, hot smoked salmon or wedges of roasted pumpkin.
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