Eggs and Spicy Fried Cauliflower Rice by Eve Kalinik | View the full programme via the emailed PDF
Once you start making cauliflower 'rice' you will soon realise just how incredibly easy and quick it is and, even more importantly, how great it tastes. It is a member of the cruciferous vegetable family, so it also packs a serious nutritional punch, providing lots of natural gut and detoxification support. Paired with the vibrant spices of this classic Indonesian dish and finished with a cheery fried egg, it will make you and your gut smile.
1 teaspoon coconut oil
2 organic free range eggs (or substitute 150g non-GMO tempeh for a vegan version)
1 teaspoon organic unsalted butter or ghee (or coconut oil for a vegan version)
Handful fresh coriander leaves
6 fine slices fresh chilli
1 tablespoon crushed cashews (optional)
3 tablespoons tomato paste
Pinch chilli powder
2 teaspoons mild smoked paprika
2 teaspoons onion powder
Generous pinch mineral rich salt
Pinch chilli powder
½ teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons ground galangal
2 teaspoons ground cumin
2 teaspoons ground turmeric
¼ teaspoon ground cardamom
6 dried lime leaves
3 tablespoons desiccated coconut
2 generous pinches mineral-rich salt
Generous pinch black pepper
+ To prepare the cauliflower rice, place all the ingredients in a food processor and pulse until you have a rice-like texture.
+ Mix all of the sambal sauce ingredients together and add a tablespoon of filtered water to thin. Place in the fridge.
+ Heat the coconut oil in a saucepan on a low heat and cook the cauliflower rice for 2-3 minutes. Meanwhile, fry your eggs (or tempeh) in butter, ghee or coconut oil. I like to keep the yolk runny so it oozes into the rice, but cook to your liking.
+ When the rice is cooked, divide between two plates, top with the eggs and add a generous tablespoon of the sambal sauce.
+ Garnish with the coriander leaves, chilli slices and crushed cashews if desired.