This a modern take on the classic cauliflower garnish, cauliflower polonaise. I also like to toss through baby spinach or baby silverbeet leaves while the cauliflower is still warm, about 1 handful per person. Shredded ruby chard is great too and can be wilted first, if you prefer.
Dressing
| 1 | Shallot, peeled and finely chopped |
| 1 | Garlic clove, crushed |
| 1 tsp | Dijon mustard |
| 2 Tbsp | Cider vinegar |
| ¼ cup | Olive oil |
Cauliflower
| ½ | Cauliflower (Main) |
| 1 tsp | Cumin seeds |
| 1 tsp | Turmeric |
| 2 | Free-range eggs, hard-boiled |
| 1 Tbsp | Finely chopped parsley, flat-leaf, optional |
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Directions
- Whisk together the dressing ingredients and set aside.
- Heat a char-grill over a medium-high heat.
- Cut the cauliflower into thick slices and allow it to fall into florets, or help it along the way by cutting florets with a small knife.
- Steam the cauliflower until just tender. A little bite is good here. Combine the spices and sprinkle over the steamed cauliflower with a dash of olive oil, rubbing spices in with your clean hands.
- In batches, place on the grill and grill until lightly charred, placing in a large bowl as you go. Pour over the dressing, while cauliflower is still warm.
- Cut the hardboiled eggs in half and remove the yolks. Shred the egg whites and add to the cauliflower. Gently mix through and place in a serving bowl.
- Press egg yolks through a coarse sieve straight on to the top of the cauliflower. Sprinkle over the parsley.
