Cauliflower Hash with Eggs

Omit the eggs for a vegan alternative. Great served with a drizzle of chilli sauce.

INGREDIENTS

• ½ cauliflower
• ¾ tbsp vegetable oil
• ½ onion, diced
• ½ red chilli, deseeded and sliced
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp LoSalt
• 1 tbsp chopped coriander, plus extra leaves to garnish
• 2 medium eggs

METHOD

1. Cut the cauliflower into florets keeping the stalks and inner leaves. Chop in a food processor in batches enough to give the appearance of coarse rice.
2. Heat the oil in a large frying pan and fry the onion and chilli for 5 minutes, stir in the spices and LoSalt and cook for 1-2 minutes.
3. Stir in the cauliflower and 50ml water, cover and cook gently for 5 minutes. Stir in the chopped coriander, then make 2 hollows, cracking an egg into each. Cover and cook for a further 4-5 minutes until the eggs are just cooked.
4. Serve sprinkled with extra coriander leaves.