Cauliflower with warm spices and egg

Tam West

This a modern take on the classic cauliflower garnish, cauliflower polonaise. I also like to toss through baby spinach or baby silverbeet leaves while the cauliflower is still warm, about 1 handful per person. Shredded ruby chard is great too and can be wilted first, if you prefer.

Dressing

1	Shallot, peeled and finely chopped
1	Garlic clove, crushed
1 tsp	Dijon mustard
2 Tbsp	Cider vinegar
¼ cup	Olive oil

Cauliflower

½	Cauliflower (Main)
1 tsp	Cumin seeds
1 tsp	Turmeric
2	Free-range eggs, hard-boiled
1 Tbsp	Finely chopped parsley, flat-leaf, optional

Directions

1. Whisk together the dressing ingredients and set aside.
2. Heat a char-grill over a medium-high heat.
3. Cut the cauliflower into thick slices and allow it to fall into florets, or help it along the way by cutting florets with a small knife.
4. Steam the cauliflower until just tender. A little bite is good here. Combine the spices and sprinkle over the steamed cauliflower with a dash of olive oil, rubbing spices in with your clean hands.
5. In batches, place on the grill and grill until lightly charred, placing in a large bowl as you go. Pour over the dressing, while cauliflower is still warm.
6. Cut the hardboiled eggs in half and remove the yolks. Shred the egg whites and add to the cauliflower. Gently mix through and place in a serving bowl.
7. Press egg yolks through a coarse sieve straight on to the top of the cauliflower. Sprinkle over the parsley.

More autumn vegetable sides from Kathy

• Fast braise of leek, potato, swede and carrot
• Raw vegetable salad with yoghurt dressing