SERVINGS: 2 PREPPING TIME: 10 min COOKING TIME: 30 min
1/2 large cauliflower head
1 cup of Greek yogurt
2 tbsp of chopped parsley
1 garlic clove
1/2 lemon juiced
1 tsp of turmeric
1/2 tsp cumin
1 tsp of butter or ghee
Preheat oven to 400°F.
Break the cauliflower into small florets.
In an oven proof skillet or sheet pan, combine cauliflower with turmeric, cumin, salt and drizzle with oil. Mix well.
Roast the cauliflower until golden, about 20 min.
While the cauliflower roasts, in a small bowl combine yogurt, minced garlic, lemon juice and parsley. Mix well and set aside.
Once the cauliflower is ready, use a large spoon or spatula to make small wells.
Crack the eggs into the wells and bake for another 3-5 min until the eggs are done to your taste.
In a small pan melt the butter. Add a sprinkle of turmeric and cumin.
Serve the hash over the yogurt sauce and drizzle with the spice butter. Enjoy!
Get creative with your butter sauce! Smoked paprika, crushed chilis, herbs, you name it!
It is recommended to wear gloves when working with turmeric. This ingredient can stain the skin and nails which can be very challenging to wash out.