Cauliflower rice rainbow breakfast bowl

Serves 4 Starters and mains

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Method

Put the garlic and olive oil into a mortar and pestle or food processor and season with salt and pepper. Grind to a smooth paste. Add the rocket, basil, almonds, parmesan and lemon juice. Grind to make a pesto.

Place the cauliflower florets into a food processor and process to a fine, rice-like consistency. Mix in the lemon zest.

Mix 2tsp of the pesto with 100g of the cauliflower rice and season with salt and pepper.

Divide the rice, pickled fennel, avocado and turmeric quinoa between bowls. Top each with an egg, and sprinkle with dukkah.

Tip: Keep leftover pesto and cauliflower rice in the fridge for up to 5 days. It’s great in a salad or as a quick breakfast.

For the preserved vinegar pickled vegetables

Place the vinegar, 250ml water, sugar, cloves and seeds into a large saucepan. Bring to a simmer over a low heat, stirring often to dissolve the sugar.

Place the vegetables into the liquid and return to a simmer. Cook for around 7-8 minutes, or until the vegetables are tender.

Transfer the vegetables and liquid into the sterilised jar. Tap the jar as you pour to release any air bubbles. Put the lid on.

Place a saucepan of simmering water on the stove. Add the jar and allow it to simmer for around 20 minutes, to create a vacuum seal. Remove jar and place on a cloth to cool down completely, then store in a dark dry place.

Note: You can pickle a mixture of vegetables, or just the one type. To make pickled fennel, use 500g of sliced fennel bulbs.

For the turmeric quinoa

Place the quinoa into a sieve and rinse under running water. Drain. Heat the stock or water in a medium saucepan over a medium heat. Add the quinoa, turmeric, thyme and garlic, if using. Cover and bring to the boil.

Turn heat to low and cook for 15 minutes, or until the quinoa becomes translucent. Remove the garlic before serving.