SPICED CAULIFLOWER RICE BOWLS WITH SOFT EGGS AND CHUTNEY

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

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

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. SERVES 2

COOK'S NOTE: Top with slices of grilled haloumi, crispy bacon, hot smoked salmon or wedges of roasted pumpkin.