Curry cauliflower rotis | House and Leisure
food, Recipes

Curry cauliflower rotis

Sean Calitz

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


600g cauliflower

2T cream

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.