Spiced Cauliflower Rice Bowls with Soft Eggs and Chutney

재료

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

2 eggs, either soft-boiled and halved, poached or fried

thick plain yoghurt

mango or tamarind chutney

toasted sesame seeds

chilli flakes

방향

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.