CAULIFLOWER AND EGG RECIPES RECIPES

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CAULIFLOWER RECIPES | BBC GOOD FOOD



Cauliflower recipes | BBC Good Food image

A head of cauliflower goes a long way. This versatile brassica adds smoothness in sauces and texture in dishes such as cauliflower cheese, roast cauliflower and cauliflower rice.

Provided by Good Food team

Categories     lunch, dinner

Number Of Ingredients 1

CAULIFLOWER, EGG & POTATO CURRY RECIPE | BBC GOOD FOOD



Cauliflower, egg & potato curry recipe | BBC Good Food image

Even a cauliflower-hater will love the warm coconut and flavours of this vegetarian curry dish

Provided by Ruth Watson

Categories     Dinner, Main course

Total Time 1 hours

Yield 4

Number Of Ingredients 12

3 tbsp vegetable oil
1 large onion , peeled and diced
1 plump red chilli , seeds removed if you want, finely chopped
thumb-sized piece of root ginger , peeled and grated
2 large waxy potatoes (such as Desirée), peeled and cut into bite-sized chunks
2 tbsp curry paste (Patak's Cumin & chilli is good)
1 medium cauliflower , broken into florets
400ml can coconut milk
6 hard-boiled eggs , halved lengthways
2 tbsp toasted flaked almonds (optional)
large handful of roughly chopped fresh coriander
4 garlic cloves , finely chopped

Steps:

  • Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
  • Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
  • Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
  • Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.

Nutrition Facts : Calories 534 calories, FatContent 38 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, FiberContent 5 grams fiber, ProteinContent 22 grams protein, SodiumContent 0.95 milligram of sodium

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CAULIFLOWER RECIPES | BBC GOOD FOOD
A head of cauliflower goes a long way. This versatile brassica adds smoothness in sauces and texture in dishes such as cauliflower cheese, roast cauliflower and cauliflower rice.
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Category lunch, dinner
See details


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Even a cauliflower-hater will love the warm coconut and flavours of this vegetarian curry dish
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Category Dinner, Main course
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Calories 534 calories per serving
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