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Smoky Cauliflower Hash with Poached Eggs and Parsley Buttermilk Sauce
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
 
Servings: 5 servings
Author: @monita_sen
Ingredients
For the Cauliflower Hash
  • 1 large cauliflower cut and broken into small size florets
  • 2 large red bell peppers cubed
  • 1 medium cooking onion sliced medium thin
  • 3 to 4 cloves of garlic chopped finely
  • 1 tsp of ground coriander
  • ½ tsp of ground cumin
  • ½ tsp of brown sugar
  • 1 tsp of smoked sweet paprika or regular paprika
  • 3 to 4 tbsp of light olive oil or vegetable oil
  • Salt and pepper to taste
  • Fresh parsley
  • Pomegranate seeds optional
For the Buttermilk Sauce
  • 1 cup of buttermilk
  • 2 tbsp of fresh chopped parsley
  • Half a clove of minced garlic
  • ¼ tsp of salt or to taste
For The Poached Eggs
  • 5 Medium sized eggs
Instructions
Cauliflower Hash
  1. In your Remy Olivier 28 cm sauté pan, pour in 3 tablespoons of oil and heat on medium-high heat.
  2. Using your thinkkitchen Marble Knife set, select the chef’s knife and the utility knife to chop and cut your vegetables on the thinkkitchen Wood Chop Board.
  3. Drop in sliced onions and cubed red bell peppers, and cook until softened midway.
  4. Add cauliflower and stir into the peppers and onions before placing the lid on the pan to allow the trapped steam to cook down the vegetables (about 10 minutes). Make sure to open the lid, stir and test to see the tenderness of the cauliflower florets. You may need to add one more tablespoon of oil at this point.
  5. Once the vegetables have become tender but still firm, drop in the ground coriander, cumin, smoked paprika, salt, pepper, and brown sugar. Stir fry until the vegetables start browning before adding chopped garlic at the last five minutes of cooking.
Parsley Buttermilk Sauce
  1. Place buttermilk, parsley, salt, and minced garlic in a blender. Blend on chop for about 45 seconds to a minute.
  2. Drizzle over poached eggs and cauliflower hash.
Poached Eggs
  1. In a frying pan with a lid, simmer water the depth of about 1 inch.
  2. Butter the egg wells of the Egg Poacher Insert.
  3. Drop one egg into each well.
  4. Using a butter knife, slide into one of the open slots of the egg poacher to carefully lift and place down onto the pan of simmering water.
  5. Close lid.
  6. Remove lid after 3 to 4 minutes, depending on your preference for soft or hard yolk.
  7. Using the butter knife, slide it into the slot to lift out of the pan.
  8. Use a tablespoon to gently remove the eggs.