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cauliflower popcarn

Cauliflower Popcorn with Poached Egg and Peanut Tamarind Chutney

Cauliflower does it again in this delicious brunch dish
5 from 2 votes
Servings 4


Cucumber Pickle

  • 100 ml rice vinegar 1/4 cup
  • 40 gm sugar or Maple Syrup to taste- 2 tablespoons
  • 200 gm cucumber peeled chopped cucumber with seeds removed
  • 1/4 teaspoon salt
  • 1 slice ginger


  • 300 gm cauliflower broken into small flowrettes
  • 4 Tablespoons dry curry powder *
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon coriander powder
  • 1/2 teaspoon salt
  • 150 gm flour or gluten free flour
  • 4 whole eggs
  • 1 whole egg extra beaten with 1/4 of milk for egg washing
  • 60 ml milk
  • 500 ml vegetable oil
  • 1 jar Peanut tamarind chutney or another one
  • 2 Tablespoons chives chopped
  • fresh coriander to taste
  • Optional roasted cashews and sesame seeds for crunch


  • Mix the vinegar, sugar and ginger in a jug and heat just till the sugar dissolves. Pour over the chopped cucumber and set aside.
  • Put the flour into a bowl and mix in all the spices.
  • Dip the cauliflower into the egg and then into the spiced flour and set aside.
  • Pour the oil into a small pot so that the oil is quite deep, heat on medium to high. Test a piece of cauliflower to see if it sizzles. Once it is hot add the cauliflower in batches, turning down if browning too quickly. Drain on paper and keep warm.
  • Heat a 1/4 pot of water over heat until it is just under simmering. Break the eggs in a cup one at a time and drop into the water to poach. Take out once cooked and drain on kitchen paper.
  • In a bowl, mix the cauliflower, chives coriander and sesame seeds and cashews ( if using). Put equal amounts into the base of 4 plates. Add 5 or 6 pieces of drained cucumber pickle on top. Add an egg onto each and a nice spoon of Peanut and Tamarind chutney


I used Malaysian curry powder and it wasn't very strong or hot, so please check yours. You may only need 2 Tablespoons