Spiced Cauliflower Rice Bowls with Soft Eggs and Chutney

Name: Spiced Cauliflower Rice Bowls with Soft Eggs and Chutney
Cuisine: Asian, Indian
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; 2 eggs, either soft-boiled and halved, poached or fried; thick plain yoghurt, mango or tamarind chutney, toasted sesame seeds and chilli flakes

1 step

I often make this so I’ve got leftovers in the fridge for a quick lunch or as a vege accompaniment to another meal.

Updated at: Thu, 17 Aug 2023 03:18:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories172.5 kcal (9%)

Total Fat15.6 g (22%)

Carbs5.1 g (2%)

Sugars1.4 g (2%)

Protein4.5 g (9%)

Sodium248.8 mg (12%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1cauliflower

small, cut into quarters

2 tablespoonsolive oil

2 teaspoonsmild curry powder

1 teaspoonground cumin

ground ginger

¼ teaspoonground turmeric

¼ teaspoonchilli flakes

sea salt

ground pepper

coriander

chopped, plus extra for garnish

2eggs

either soft-boiled and halved, poached or fried

Instructions

Step 1

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.