Curry Cauliflower with Egg

Ingredients

• Cauliflower1.5 cup (165 g)
• Egg2 count (110 g)
• Onion1/4 count (38 g)
• Curry1/2 teaspoon (1 g)
• Cumin1/2 teaspoon (2 g)
• Milk2 tablespoon (30 ml)
• Oil1/2 tablespoon (5 ml)
• Parsley1 tablespoon (4 g)

Instructions

1. 1

   Step 1

   Boil the eggs for 10 minutes. Remove, drain and peel once cool.

2. 2

   Step 2

   Simultaneously, chop the onion and cut the cauliflower into florets.

3. 3

   Step 3

   Place a pan over high heat and once heated, add the oil and the onion with a pinch of salt. Stir-fry for 5 minutes over medium heat.

4. 4

   Step 4

   Add the curry, cumin and salt and pepper to taste.

5. 5

   Step 5

   Add the cauliflower and mix well with the spices. Add a little water, cover and cook over low heat for 8 minutes.

6. 6

   Step 6

   Add the milk, add salt and do not let it boil.

7. 7

   Step 7

   Once done, serve hot with the eggs and garnish with parsley leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Curry Cauliflower with Egg can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.