John Myers
Chinese Cauliflower Omelette As Side Dish
The perfect chinese cauliflower omelette as side dish recipe with a picture and simple step-by-step instructions.
To garnish:
- 150 g Water
- 3 g Chicken broth, Kraft bouillon
- 3 Eggs, size M
- 1 pinch Chicken broth, Kraft bouillon
- 1 pinch Black pepper, fresh from the mill
- 2 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
- 1 tsp Oregano, fresh or dried
- 2 tbsp Sunflower oil
- Chili, red, dried and ground, (e.g. Pul Biber)
- From the edge of the washed cauliflower, cut off the required number of small florets with approx. 1 cm stalk. Rinse the florets well. Bring the water to the boil, dissolve the chicken stock in it and cook the florets for 3 minutes. Strain but don’t rinse off. Use the broth elsewhere.
- Open the eggs in a sufficiently large container, add a pinch of chicken stock and pepper and whisk until homogeneous. Dissolve the tapioca flour in the rice wine and stir into the egg mixture together with the oregano.
- Heat the sunflower oil in a pan, add the cauliflower florets and stir-fry briefly. Pour the egg mixture over the florets and let set over low heat with the lid on. Turn off the heat and let the omelette cool down a little. Cut into 1.5 x 1.5 cm pieces on a cutting board, place in a serving bowl, garnish and serve warm as a side dish.
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