CAULIFLOWER FRITTERS WITH EGG, ROAST TOMATOES & SAUTEED SPINACH
- The Honest Project
- Dec 10, 2016
- 2 min read
With vegetables moving to their rightful place at the bottom of the food pyramid, it seems that we should be having them for breakfast, lunch and dinner. Ensuring we eat them for lunch and dinner is easy, but how many people have vegetables at breakfast time. To help you get your vegetable fix first thing in the morning, I'm going to share some of my favourite veggie breakfast recipes with you over the next couple of weeks, starting today.
First up are these delicious cauliflower fritters with all the extras. This is definitely more suitable for weekend mornings when we have a little more time on our hands to prep our breakfast. If making this when time is at a premium, steam your cauliflower the night before when making dinner and at least that step is done. I serve this with sauteed spinach (yes to green vegetables), roast tomatoes, a runny egg and some mashed avocado. Of course you can also serve it with bacon or salmon if you like.
Serves 4
Ingredients
1 head of cauliflower
1 egg
½ cup wholemeal flour
Sea salt and black pepper
Olive oil
For the extras:
4 medium size eggs
Olive oil
Butter
2 cloves garlic
6 large handfuls of baby spinach leaves
2 cups cherry tomatoes
1 ripe avocado
Juice of half a lemon
Sea salt and black pepper
Method
Cut the cauliflower into small florets and steam until soft and tender. Transfer to a large bowl and using a potato masher or fork, mash well. Add a beaten egg, salt and pepper and the flour, or enough of the flour until you can form the mixture into patties.
Coat the bottom of a pain with olive oil and heat on a medium to high heat. Form the cauliflower mixture into eight patties and brown the patties on both sides.
For the spinach, heat a teaspoon of olive oil and a small knob of butter in a saucepan over a low to medium heat. Once it begins to froth add the minced garlic and cook for a minute before adding the spinach and a pinch of salt. Cook for about four minutes until the spinach has wilted and then remove from the heat and set aside.
For the tomatoes, cut in half and brush with a little olive oil, season with sea salt and black pepper and place in a pre-heated over (Gas 4/180C) for about 25 minutes or until roasted.
For the avocado, scrap the flesh into a bowl, add the lemon juice, season with sea salt and black pepper and mash well.
Cook the eggs by either poaching them or frying them in a little olive oil. They are best served soft.
To assemble this brunch dish, place two cauliflower fritters in the centre of each plate. Using a slotted spoon to drain any excess liquid, add a spoon of spinach to each plate. Divide the tomatoes between all four plates and top with a fried or poached egg. Finally add a large spoon of mashed avocado to the plate. Sprinkle with a little chopped parsley and serve immediately.
