Cauliflower rice bowls with crispy chilli eggs

My favourite new way to make cauliflower rice is to simply grate it on a trusty box grater. No need to drag out the food processor every time. So easy that I now make it much more often.

Credit: Donna Hay Everyday Fresh

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

Cauliflower rice bowls

• 2 tbsp extra virgin olive oil
• 2 cloves garlic, sliced
• 2 tbsp oregano leaves
• 1 kg (2 lb 3 oz) cauliflower, grated
• sea salt and cracked black pepper
• 200 g (7 oz) baby spinach leaves

Crispy chilli eggs

• 1 tbsp extra virgin olive oil
• 2 large red chillies, chopped
• 1 spring onion (scallion), chopped
• 4 eggs

Instructions

1. To make the cauliflower rice bowls, heat a large frying pan over high heat. Add the oil, garlic and oregano and cook for 1 minute. Add the cauliflower, salt and pepper and cook, stirring, for 5 minutes or until cauliflower is soft. Stir through baby spinach.
2. To make the crispy chilli eggs, heat a medium frying pan over high heat. Add the oil, chilli and onion and cook for 1 minute. Break the eggs into the pan and cook for 1 minute. Reduce temperature to low and cover pan. Cook for 2 minutes or until the eggs are cooked to your liking.
3. To serve, place the cauliflower rice mixture into bowls and top with a chilli egg.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.