The chef made the most delicious breakfast yesterday. As you know by now, we often have eggs for breakfast and having gone ‘trigger’ happy with the cauliflower bounty (1.95AED in Lulu, Barsha), he needed to get rid of it. He made a Mexican inspired egg dish reminiscent of his student days at New York’s Culinary Institute of America (CIA) . The original dish called for potatoes, but since we are lingering lower on the Glycemic Index, (and we had all that cauliflower in the fridge, he modified it.
Add jalapenos. Yes, we love to infuse our oils. This makes the food taste better.
Hold back on the coriander (cilantro) until the end.
And with the cumin powder, the sound of the mariachi rises, the dust settles in the background and three men appear, strumming guitars in big Mexican sombreros singing…
“Stir it up, little darling, stir it up…”
Add the whisked eggs. Talk about colourful!
Chef’s Scramble eggs trick: always scrape away from the sides of the pan and lean the runny bits to the edges. Scrape. Lean. Repeat.
Just when the eggs are cooked to your liking, add the fresh coriander.
Heat the wok.. then add oil…
And the leading star finally makes her performance! Saute’ cauliflower, add salt and pepper to taste, then add a tuups (little bit) of water and ….
Cover that wok! So what if it doesn’t fit? It still does the job of trapping the steam to gently cook the crunchy veggy through.
The brown stuff on top of the cauliflower is a lovely butter sauce made with bread crumbs, butter and very finely chopped parsley.