Cantonese Cauliflower Omelette

Ingredients for 2 servings:

• 1 small cauliflower
• 4 eggs, size M
• 1 pinch(s) chicken broth
• 2 pinches of black pepper
• 1 pinch of mace powder, alternatively nutmeg powder
• 2 tbsp extra virgin olive oil
• 1 pinch of chili flakes
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

A succulent side dish to all kinds of Cantonese dishes.

Wash the cauliflower and separate the florets close to the head. Cut the stems from the stalks and slice thinly crosswise. Chop the florets to the size of your thumbnail. Blanch them in boiling water, along with the slices, for 2 minutes. Crack the eggs into the chicken stock, pepper, and mace. Pour the olive oil into a pan and heat over medium heat. Add the cauliflower pieces and roast briefly. Pour the cracked eggs over the florets and cover. Remove from the heat and let cool slightly. Slide onto a cutting board and cut into 1 x 1 cm pieces. Transfer to a serving dish, garnish, serve warm, and enjoy.