Cauliflower? That has a funny smell; you would say. Maybe that’s true, but I think a dish with a great garlic and spices aroma can beat that 2 minutes short funny smell. What is a hash? Well, a hash is basically some chopped meat or diced potatoes with spices. I didn’t use the meat and neither the potatoes. But cauliflower is a substitute for potatoes. The little florets can taste just like potatoes. This “Cauliflower hash” dish is great for brunch, lunch or dinner. Give it a try.
Here is what you need:
- 1 Tsp of butter (Ghee)
- 1 red onion
- 2 garlic cloves
- 5 g smoked sweet paprika
- 1 head of cauliflower (medium)
- 600 ml chicken stock or vegetable stock
- mint leaves
- 2 eggs
- sea salt and pepper
Melt the butter in a large pan. Chop the onion and garlic and add it to the butter. Season the onion with salt and pepper. Let them soften. Meanwhile cut the cauliflower into small florets; bite-size. Add the smoked paprika and the little florets to the pan. The smell of sizzling butter, onion and garlic will overflow the kitchen and “kill” the cauliflower aromas.
Now pour in the warm stock. I didn’t pour all at once; first half of it and then as much more as still needed. Cook for 10-15 minutes. The cauliflower florets will absorb the stock as a sponge and they will get the amazing taste. Season if needed, sprinkle with some mint leaves and put aside for the time to cook the eggs. You can boil them, scramble or cook them sunny-side up or anyhow you like.
Serve the cauliflower hash topped with the egg and some black pepper.
Enjoy!
