I have always felt that the cauliflower is one of the most maligned and neglected vegetables, yet it is very versatile. It’s proper use in a number of dishes is a long way away from the over-boiled mush that some people may remember from their childhood. This recipe really highlights it’s subtle flavours whilst adding great texture, and it’s very filling!
Serves 4 to 6
300g basmati rice, rinsed and drained
1 medium cauliflower cut into small florets
2 tbs sunflower oil
1 onion, sliced
3 garlic cloves, crushed
25g root ginger, grated
1 green chilli, deseeded and finely chopped
1 tsp cumin seeds
1 tsp ground turmeric
600ml hot vegetable stock from bouillon
1 x 200g bag young-leaf spinach
50g cashews, toasted and chopped
3 tbs coriander leaves, roughly chopped
3 free range eggs
Salt and pepper
Mango chutney, to serve
1. Place the cauliflower florets in a large pan of boiling water and simmer for 2 minutes only. Drain and set aside.
2. Heat the oil in a large saucepan then fry the onion, covered, over a medium heat for 5 minutes. Add the garlic, ginger, chilli, cashews and spices and stir-fry for 2-3 minutes, then add the rice and stir. Add the cauliflower and pour over the hot stock. Bring to the boil, cover and cook over a low heat for 10 minutes until the rice and cauliflower are tender.
3. Add half the spinach to the pan, remove from the heat, cover and set aside for 2-3 minutes until the spinach has wilted.
4. Meanwhile, beat the eggs with 1 tbs water, season and fry in a small saucepan with 1 tbs sunflower oil until set as a thin omelette. Set aside.
5. Season, add the remaining spinach and coriander and top with a slice of the omelette. Serve immediately with mango chutney.