Cauliflower Rostis with Avocado and Poached Eggs

This month’s recipe is a real weekend favourite of mine which uses cauliflowers that are at their best in May. Cauliflower is a much maligned vegetable which often takes us back to the grey, smelly stuff that was often left on our plates at school dinners, but cooked well, it is absolutely delicious, very low in calories yet high in vitamins. In fact, cauliflower contains some of almost every vitamin and mineral that you need

Cauliflower is naturally rich in B vitamins which help to support energy production and cognitive function. It provides antioxidants and phytonutrients that may be protective against cancers, as it contains certain compounds which inhibit tumour growth, particularly hormone related cancers, as it also helps with the safe detoxification of excess oestrogen. It also contains fibre which supports our beneficial gut bacteria, keeps us fuller for longer and may enhance weight loss and digestion.

It is rich in another important nutrient, Choline, which is not found in many other foods. Choline is often lacking in the average diet but is essential for sleep, muscle movement, learning, and memory. It also helps maintain the structure of cellular membranes, aids in the transmission of nerve impulses, helps with the absorption of fat, and may help to reduce chronic inflammation. Choline is also involved in brain development and the production of neurotransmitters that are needed for a healthy nervous system.

Having these rostis with poached or scrambled eggs, provides a really easily absorbable form of protein which is needed for just about every function that the body does, from digestive enzymes, to energy production to neurotransmitter production, immune complexes, growth and repair, hormone synthesis etc. etc. etc. Protein foods are also very helpful for balancing blood sugar levels which can help to improve energy. It’s best not to fry the eggs as it is better to cook them at a lower heat which does not damage the proteins.

• 300g cauliflower       

• 3 eggs

• 1 egg white

• 5ml olive oil

• Ripe avocado               

Remove the leaves of the Cauliflower and discard.  Then cut the cauliflower into florets

Blitz the cauliflower in a food processor until it turns into a fine rice.

Place in a microwavable dish, cover with clingfilm, pierce the cling a couple of times and then cook it for 2 mins, stir and repeat.

Allow to cool slightly before squeezing out as much liquid as possible through a tea towel or muslin.

Combine the dry cauliflower with one egg and one semi whipped egg white, and season with salt and pepper.

Heat the oil in a non-stick pan to a medium heat. Spoon in your mix to create mini pancakes. Cook for 2-3 mins each side until golden brown.

Serve the drop scones with sliced ripe avocado and two poached or scrambled eggs. For a real treat you could also add some smoked salmon.

Enjoy.