Food for those Summer evenings when the vegetable draw in your fridge is crying out for a clean out. Crack an egg over the top of your smashed greens and swap your potatoes for roasted cauliflower. The very best cruciferous veg, in my opinion.
Ingredients: one large meal, two small.
A handful of cauli florets, or roughly ¼ head of a cauliflower
Avocado oil, on hand for roasting and frying
½ cup peas, fresh or frozen
½ cup broad beans, fresh or frozen
1 garlic clove
3 mint leaves
2 two eggs (I opt for free-range, pasture raised)
OPTIONAL: avocado, homemade hummus, lemon.
Preheat your oven to 180C. Give a baking tray a generous drizzle of avocado oil and place the small florets of cauliflower on the tray. Season with sea salt and pepper and bake roast for 15 minutes or so, until they are soft and golden brown.
Meanwhile, gentle boil or steam your broad beans and peas for no more than five minutes. Once cooked, drain and remove the broad beans tough outer skin. Set aside.
When your cauli florets are close to being done, heat a frying pan with a touch of avocado oil and let sit on a low heat. Throw in your minced garlic and sliced shallot. Cook down then add in your cauli florets, peas and beans. Season again before flattening with a fork or spatula.
Crack your eggs on top of the smashed veg and allow to cook until the yolks are as you like. You can add a saucepan lid over the ingredients to help them cook quicker. Just before they are cooked, roughly chop some fresh mint and throw it in there too.
Serve with avocado, homemade hummus, a drizzle more oil or some lemon zest.