Cauliflower Hash with Eggs


Omit the eggs for a vegan alternative. Great served with a drizzle of chilli sauce.


  • ½ cauliflower
  • ¾ tbsp vegetable oil
  • ½ onion, diced
  • ½ red chilli, deseeded and sliced
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp LoSalt
  • 1 tbsp chopped coriander, plus extra leaves to garnish
  • 2 medium eggs


  1. Cut the cauliflower into florets keeping the stalks and inner leaves. Chop in a food processor in batches enough to give the appearance of coarse rice.
  2. Heat the oil in a large frying pan and fry the onion and chilli for 5 minutes, stir in the spices and LoSalt and cook for 1-2 minutes.
  3. Stir in the cauliflower and 50ml water, cover and cook gently for 5 minutes. Stir in the chopped coriander, then make 2 hollows, cracking an egg into each. Cover and cook for a further 4-5 minutes until the eggs are just cooked.
  4. Serve sprinkled with extra coriander leaves.