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Cauliflower with haggis and leeks mimosa
Serves 4
Ingredients
- 500g cauliflower, broken into medium-sized florets
- 180g leek halved lengthways, washed and finely sliced
- 2tbsp rapeseed oil
- 225g cooked haggis, roughly broken up (about half a haggis)
- 2 freshly cooked hard-boiled eggs, peeled right away
Method
Cook the cauliflower in a pan of fast boiling salted water for 3 minutes, drain and refresh under cold running water, drain again and pat dry with kitchen paper. Heat half the oil in a frying pan and fry the leek for 2-3 minutes until softened. Remove with a slotted spoon and transfer to a plate.
Add the crumbed haggis and fry, breaking the lumps up with a fork until all the pieces are separate and pale golden. Transfer to the plate with the leeks. Wipe out the pan and heat the rest of the oil, fry the cauliflower until tinged golden on all sides, add the leek and haggis and keep over a low heat. Take the yolks from the hard- boiled eggs and crumble or grate and finely chop the whites. Serve the cauliflower mixture and top with a scattering of the egg.
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