Spiced cauliflower with eggs

Preparation info

  • Difficulty


  • Serves


    as a side dish

Appears in

Cauliflowers are plentiful in markets all over Burma and they are typically cooked in healthy and delicious ways. I ate something like this almost every day while travelling in Burma. Once the ingredients are prepared and ready, this dish can be on the table in minutes.


  • 500 g cauliflower florets
  • walnut-sized piece fresh root ginger
  • 3 large cloves garlic
  • 100 ml hot water
  • 2 rounded teaspoons ground turmeric
  • juice of ½ lemon
  • 1 tablespoon fish sauce
  • 2 tablespoons groundnut oil
  • 2 rounded teaspoons sesame seeds
  • ½-1 level teaspoon chilli powder, or 1 rounded teaspoon chilli flakes
  • 2 large free-range eggs
  • handful of coriander leaves
  • sea salt


Slice the cauliflower florets thinly. Peel the ginger and garlic and slice both into the thinnest possible slivers.

Pour the hot water into a measuring jug, stir in the turmeric, then add the lemon juice and fish sauce.

Heat the groundnut oil in a wok over a medium heat, then add the sliced cauliflower and stir around for a minute or two until it begins to soften; it should still have a bite.

Now add the ginger, garlic and sesame seeds and continue stirring for another 1-2 minutes. Pour in the turmeric liquid and add the chilli and a sprinkling of salt. Stir over the heat for another minute or two.

Lightly whisk the eggs in a bowl and pour into the cauliflower mixture, stirring around briskly for a minute or so until the egg scrambles in strands.

Turn the mixture into a heated serving bowl. Tear or chop the coriander leaves roughly, scatter over the cauliflower and eat at once.