1 cauliflower (about 1kg), broken into florets
2 tbsp olive oil
2 celery sticks, finely sliced
20g fresh coriander, stalks and leaves chopped and kept separate
2 tbsp medium curry powder
½ lemon, zested and juiced
1 vegetable stock cube, made up with 100ml hot water
100g frozen spinach
150g frozen peas
- Working in batches, blitz the cauliflower in a food processor until finely chopped and resembling rice. Set aside.
- In a large lidded, non-stick frying pan, heat 1 tbsp oil over a low-medium heat. Cook the celery and coriander stalks for 6-8 mins until softened. Stir in the curry powder for 2-3 mins until fragrant, then add the cauliflower rice and lemon zest. Pour over the stock, cover and cook for 5 mins, until tender.
- Meanwhile put the spinach and peas in a heatproof bowl and cover with boiling water to defrost for a few mins, drain and stir into the cauliflower. Heat through, then add the lemon juice. Keep warm.
- Heat 1 tbsp oil in a separate large frying pan over a medium heat and fry the eggs for 2-3 mins or to your liking. Add most of the chopped coriander leaves to the cauliflower rice and divide between 4 plates. Top each with a fried egg and the reserved coriander.
See more on a budget recipes