Donna Hay's Cauliflower Rice Bowls with Crispy Chilli Eggs
- Prep
- 15
- Cooking time
- 20
- Serves
- 4
Method
Heat a large frying pan over high heat.
Add Cobram Estate Robust Flavour Extra Virgin Olive Oil, garlic and oregano and cook for one minute.
Add the grated cauliflower, salt and pepper and cook, stirring, for five minutes or until the cauliflower is soft. Stir through baby spinach.
Heat a separate medium frying pan over high heat.
Add Cobram Estate Robust Flavour Extra Virgin Olive Oil, chilli and onion and cook for one minute.
Break the eggs into the pan and cook for one minute. Reduce the temperature to low and cover the pan.
Cook for two minutes or until the eggs are cooked to your liking.
To serve, place the cauliflower rice mixture into bowls and top with a chilli egg.
Ingredients
Cauliflower Rice Bowls
2 tablespoons Cobram Estate Robust Flavour Extra Virgin Olive Oil
2 cloves garlic, sliced
2 tablespoons oregano leaves
1kg cauliflower, grated
sea salt and cracked black pepper
200g baby spinach leaves
Crispy Chilli Eggs
1 tablespoon Cobram Estate Robust Flavour Extra Virgin Olive Oil
2 large red chillies, chopped
1 spring onion, chopped
4 eggs
