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Cauliflower Popcorn with Poached Egg and Peanut Tamarind Chutney
5 from 6 votes

Cauliflower Popcorn with Poached Egg and Peanut Tamarind Chutney

Cauliflower does it again in this delicious brunch dish

Servings: 4
Course: Breakfast, Breakfast, Brunch, Others

Ingredients

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 lice ginger
Cauliflower
  • 300 gm cauliflower broken into small florets
  • 4 Tablespoons curry powder dry
  • 2 teaspoons cumin ground
  • 2 teaspoons smoked paprika
  • 1 teaspoon coriander powder
  • 1/2 teaspoon salt
  • 150 gm flour or gluten free flour
  • 4 whole egg
  • 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
  • Coriander fresh, to taste
  • sesame seeds roasted, optional, for crunch
  • cashews roasted, optional, for crunch

Instructions

    Cup of Yum
  1. Mix the vinegar, sugar and ginger in a jug and heat just till the sugar dissolves. Pour over the chopped cucumber and set aside.
  2. Put the flour into a bowl and mix in all the spices.
  3. Dip the cauliflower into the egg and then into the spiced flour and set aside.
  4. 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.
  5. 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.
  6. 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

Notes

  • I used Malaysian curry powder and it wasn't very strong or hot, so please check yours. You may only need 2 Tablespoons