We get an organic vegetable box delivered weekly. It’s quite fun because I’m never organised enough to specify what goes in it, so we get a random selection of things and then have to invent ways of eating them. Mostly the results are deliciously edible.
BUT, I thought that there would be no delivery this week, seeing as it’s new year and everything, so I went out and bought a whole load of vegetables on the market a couple of days ago, including a large and impressive cauliflower.
Imagine my delight then, when our organic box WAS delivered, to find ANOTHER large and impressive cauliflower in it! Good job we like cauliflower.
So, inspired by the combination of cauli, eggs and parsley found in cauliflower a la polonaise, I decided to make a cauliflower risotto with fresh parsley, and top it with crispy eggs. I suspect this would be really good with runny-yolked poached eggs, but Kipper likes them crispy, so that’s what I did. In fact, she liked the crispy egg so much that she wolfed hers down and then robbed some off my plate, too. Harumph.
The cauliflower risotto took about 40 minutes to make, start to finish, and served two adults and a littl’un, with a bit left over.
Cauliflower risotto topped with a crispy egg.
- Approximately 350g medium cauliflower florets - roughly half a cauliflower
- 500ml vegetable stock
- 2 tbsp olive oil
- 2 small, or 1 medium onion, finely chopped
- 150g arborio or carnaroli rice (or other rice suitable for risotto)
- 25g parmesan or similar hard cheese, grated
- A handful of fresh parsley, finely chopped
- 2 tbsp olive oil
- 3 eggs
- Put the cauliflower florets in a pan with the vegetable stock and simmer for 4-5 minutes until just tender. Remove the florets with a slotted spoon and keep the stock warm.
- Meanwhile, in a separate pan, sauté the onions in the olive oil until just translucent. Add the rice and cook, stirring, for another minute or two.
- Add the stock a little at a time, stirring well each time. Keep at a low simmer, covered, between additions, and stir occasionally. The rice should take 15-20 minutes to cook through. Check by cutting a grain in half to check whether the centre is cooked. Alternatively, try a bit!
- Once the rice is cooked, stir in the parmesan, chopped parsley and cauliflower, then cover and set aside while you cook the eggs. If your cauliflower risotto looks a bit 'dry' add a tablespoon or two of boiling water with the cheese and cauli.
- Heat the oil in a large frying pan until very hot. Break the eggs into a jug, and when the oil is ready, pour all three into the pan. Use a spatula to nudge the yolks so they are evenly spaced.
- Once the white is mostly set, use the edge of the spatula to score it into three segments. Cook a little longer until the bottom is crispy and the egg is no longer stuck to the pan. Turn the three segments over and cook the other side for a few seconds until it is also nice and crispy.
- Drain on kitchen paper before serving on top of the risotto.
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Yum.