Spiced cauliflower & egg bake with sweet mustard ketchup
A veg-packed traybake to start the week well. The curry powder can be replaced with a mix of 1 tbsp ground coriander, plus ½ tbsp both mild chilli powder and nigella seeds, if you have them. Serve with toasted Essential Tortilla Wraps, if liked.
- CourseMain meal
- Prepare15 mins
- Cook45 mins
- Total time1 hr
- 4 dates, pitted and roughly chopped (or 40g Essential Sultanas)
- 1 Essential Swede, peeled and cut into 2cm chunks
- 1 large Essential Red Onion, peeled and cut into 8 wedges
- 2 tbsp mild or medium curry powder
- 3 tbsp Essential Olive Oil
- 1 small Essential Cauliflower, broken into small even-sized florets
- 3 tbsp Essential Tomato Purée
- 1 tsp Essential English Mustard
- 1/4 x 1 Essential Savoy Cabbage, shredded
- 4 Essential Free Range White Eggs
Preheat the oven to 220ºC, gas mark 7. Cover the dates or sultanas in just-boiled water and set aside. Put the swede and onion on a large roasting tray in a single layer. Sprinkle with the curry powder, and some seasoning. Drizzle with the oil and toss to coat, then roast for 10 minutes. Add the cauliflower, stir well, and roast for 20 minutes more.
Meanwhile, put the dates or sultanas and 120ml of the soaking water in a high-speed blender with the tomato purée and mustard. Blitz until smooth, adding a little more soaking water if needed.
Add the cabbage to the roasting tray and stir, then return to the oven for 5 minutes. Make 4 dimples in the veg and break an egg into each. Return to the oven for 7-9 minutes more, or until the whites are set and the yolks are still a little runny. Serve with the ketchup.
The sweet heat of the ketchup pairs well with the slightly peppery swede, but you’ll find it goes with plenty more. If you have leftover dates or sultanas, make a larger batch and keep it in the fridge for up to a week, ready for dipping and dunking.
Typical values per serving when made using specific products in recipe