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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!