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

Ingredients:  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) Method: 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. SERVES 2