cauliflower rice bowls

with crispy chilli eggs

cauliflower rice bowls

  • 2 tablespoons Cobram Estate Robust flavoured extra virgin olive oil
  • 2 cloves garlic, sliced
  • 2 tablespoons oregano leaves
  • 1kg (2 lb 3 oz) cauliflower, grated
  • sea salt and cracked black pepper
  • 200g (7 oz) baby spinach leaves

crispy chilli eggs

  • 1 tablespoon Cobram Estate Robust flavoured extra virgin olive oil
  • 2 large red chillies, chopped
  • 1 green onion (scallion), chopped
  • 4 eggs
  1. To make the cauliflower rice bowls, heat a large frying pan over high heat. Add the oil, garlic and oregano and cook for 1 minute. Add the cauliflower, salt and pepper and cook, stirring, for 5 minutes or until cauliflower is soft. Stir through baby spinach.
  2. To make the crispy chilli eggs, heat a medium frying pan over high heat. Add the oil, chilli and onion and cook for 1 minute. Break the eggs into the pan and cook for 1 minute. Reduce temperature to low and cover pan. Cook for 2 minutes or until the eggs are cooked to your liking.
  3. To serve, place the cauliflower rice mixture into bowls and top with a chilli egg. Serves 4

DONNA’S TIP
My favourite new way to make cauliflower rice is to simply grate it on a trusty box grater. No need to drag out the food processor every time. It’s one of those things I wish I’d discovered sooner. so easy that I now make it much more often.

Photography: Con Poulos

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