Cauliflower Popcorn with Poached Egg and Peanut Tamarind Chutney

Name: Cauliflower Popcorn with Poached Egg and Peanut Tamarind Chutney
Yield: 4 serving
Ingredients: 100 ml rice vinegar; 40 gm sugar; 200 gm cucumber; 1/4 teaspoon salt; 1 slice ginger; 300 gm cauliflower broken into small flowrettes; 4 Tablespoons dry curry powder *; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon coriander powder; 1/2 teaspoon salt; 150 gm flour; 4 whole eggs; 1 whole egg; 60 ml milk; 500 ml vegetable oil; 1 jar Peanut tamarind chutney; 2 Tablespoons chives; Fresh coriander to taste; Optional roasted cashews and sesame seeds for crunch

User Reviews

5.0

6 reviews

Excellent

Servings
4
Course
Breakfast, Breakfast, Brunch, Others

Cauliflower Popcorn with Poached Egg and Peanut Tamarind Chutney

Iris Warren

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Cauliflower does it again in this delicious brunch dish

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Ingredients

Servings

Cucumber Pickle

100 ml rice vinegar 1/4 cup
40 gm sugar or Maple Syrup to taste- 2 tablespoons
200 gm cucumber peeled chopped cucumber with seeds removed
1/4 teaspoon salt
1 slice ginger

Cauliflower

300 gm cauliflower broken into small flowrettes
4 Tablespoons dry curry powder *
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon coriander powder
1/2 teaspoon salt
150 gm flour or gluten free flour
4 whole eggs
1 whole egg extra beaten with 1/4 of milk for egg washing
60 ml milk
500 ml vegetable oil
1 jar Peanut tamarind chutney or another one
2 Tablespoons chives chopped
Fresh coriander to taste
Optional roasted cashews and sesame seeds for crunch

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Instructions

Mix the vinegar, sugar and ginger in a jug and heat just till the sugar dissolves. Pour over the chopped cucumber and set aside.
Put the flour into a bowl and mix in all the spices.
Dip the cauliflower into the egg and then into the spiced flour and set aside.
Pour the oil into a small pot so that the oil is quite deep, heat on medium to high. Test a piece of cauliflower to see if it sizzles. Once it is hot add the cauliflower in batches, turning down if browning too quickly. Drain on paper and keep warm.
Heat a 1/4 pot of water over heat until it is just under simmering. Break the eggs in a cup one at a time and drop into the water to poach. Take out once cooked and drain on kitchen paper.
In a bowl, mix the cauliflower, chives coriander and sesame seeds and cashews ( if using). Put equal amounts into the base of 4 plates. Add 5 or 6 pieces of drained cucumber pickle on top. Add an egg onto each and a nice spoon of Peanut and Tamarind chutney