Roasted cauliflower

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 299 Kcal, 15g Protein, 7g Carbohydrates, 22g Fat


  • Eggs
  • 4 fresh eggs
  • water, boiling
  • Mushrooms
  • 3 spring onions incl. green parts, cut into rings
  • 1 tbsp olive oil
  • 2 garlic clove, pressed
  • 250 g mixed mushrooms (e.g. morels, button mushrooms), quartered
  • 0.5 tsp salt
  • 150 g baby spinach
  • a little pepper
  • Cauliflower rice
  • 2 tbsp olive oil
  • 1 cauliflower (approx. 600 g), cut into florets
  • a little pepper
  • 0.5 tsp salt
  • a little sea salt
  • 50 g almonds, coarsely chopped

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  • Eggs

    Soft-boil the eggs in boiling water for approx. 6 mins. Rinse the eggs briefly in cold water, allow to cool slightly, set aside.
  • Mushrooms

    Heat the oil in a non-stick frying pan. Briefly sauté the spring onions and garlic, add the mushrooms, season, cook for approx. 15 mins. Add the spinach, allow to wilt. Remove the mushrooms and spinach, set aside.
  • Cauliflower rice

    Finely chop the cauliflower. Heat the oil in the same pan. Stir fry the cauliflower for approx. 3 mins., season. Return the mushrooms and spinach to the pan, heat through and plate up. Scatter the almonds over the top, peel the eggs and cut in half, place on top, season with salt.
  • Tip:

    Instead of fresh morels, use 20 g of dried morels that have been soaked and thoroughly rinsed. This equates to approx. 100 g of fresh morels.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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