RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 380g Birds Eye cauliflower rice
  • 3 tablespoons Cobram Estate Classic extra virgin olive oil, plus extra to serve
  • 3 rashers rindless bacon, diced
  • 1 tablespoon lemon zest, plus wedges to serve
  • 1 tablespoon fresh thyme, chopped
  • Seas salt and black pepper for seasoning
  • 2 large eggs
  • 3 stalks curly kale, washed
  • 1 ripe avocado to serve, sliced into quarters

METHOD:

  • Heat 1 tablespoon of the oil in a large non-stick frying pan. Add the cauliflower rice and a pinch of salt and cook for 2-3 minutes, or until softened.
  • Place the cauliflower in a large bowl and put the same pan back onto the heat. Add another tablespoon of oil into the pan and cook the bacon for 2-3 minutes then add in with the cauliflower.
  • Allow the cauliflower to cool slightly before adding in the lemon zest, thyme, salt, pepper, eggs and mix to combine.
  • Wipe out the frying pan with kitchen towel and add in the remaining oil. Place onto a medium heat. Spoon 2 tablespoons of the mixture for each hash into the pan and cook in batches, for 2 minutes each side, or until golden.
    Keep the hash warm while you cook the kale for 2 minutes in the pan.
  • To serve, place a couple of the cauliflower hash onto serving plates along with the kale, a slice of avocado, lemon wedges and extra olive oil.

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