METHOD

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