Turmeric cauliflower with poached eggs and yogurt

Ingredients

For 1 serving

• Cauliflower300 g
• Turmericto taste
• Cuminto taste
• Extra virgin olive oil2 teaspoons
• Eggs2
• Nonfat Greek yogurt100 g
• Cilantro5 g
• White wine vinegar1 tablespoon
• Whole wheat pita1
• Saltto taste

Contains: gluten, lactose, eggs, sulphites,

In season: October – March

Method

1. Remove the leaves from the cauliflower, wash it and break it into florets of similar size, about 3 cm.
2. Heat the extra virgin olive oil in a large pan over medium heat, add the florets with the turmeric and cumin and stir so they colour evenly; add 3–4 tablespoons of water, cover and cook for 12 minutes, until tender.
3. Uncover, raise the heat to medium-high and let them brown for another 3 minutes, until some edges are crisp; season with salt.
4. Meanwhile bring a small pan of water with the vinegar to a gentle simmer. Crack each egg into a cup, stir the water into a whirlpool and slide the egg into the centre; cook for 3 minutes, until the white is set and the yolk soft, then lift out with a slotted spoon.
5. Warm the pitta in a pan for 1 minute per side and wash and chop the coriander.
6. Spread the Greek yoghurt on the plate, add the cauliflower and eggs, finish with the coriander and a pinch of salt and serve with the pitta.