0 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 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
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
Cup of Yum
Notes
- I used Malaysian curry powder and it wasn't very strong or hot, so please check yours. You may only need 2 Tablespoons