Vibrant, textural and eye-catching, this spice-infused plate is reminiscent of a painter’s palette, revealing that food really can be a work of art.
Curry cauliflower rotis
2T olive oil
A pinch of cumin
A pinch of dried coriander
2t mustard seeds
1/2t grated fresh turmeric
35g coconut flakes
A sprig of curry leaves
2 free-range eggs
2 rotis (can be bought frozen from most supermarkets)
Steam 400g of the cauliflower for 10 minutes or until soft. Purée with the cream until smooth, then pass through a sieve to achieve a silky texture. Set aside.
Break up the remaining 200g cauliflower into florets. Heat the olive oil in a pan and sauté the florets, spices, turmeric, coconut flakes and curry leaves until the cauliflower florets are toasty and al dente.
Soft-poach two eggs for two minutes, then individually dry-fry the rotis in a pan for a few minutes on both sides.
Spoon the purée over the rotis, sprinkle the spiced cauliflower florets over the purée and top each with a poached egg.