Golden Cauliflower Patties with Eggs

Cauliflower has been quietly sneaking into breakfast for a while now, and these patties are a good reason to let it. Grated or pulsed fine, the head turns into something that looks a lot like rice, and once it is pressed into a patty and fried in a little oil, the edges go crisp and golden in a way that surprises most people who expect something soft.

The step I'd never skip is the squeezing. Cauliflower is mostly water, and if you leave it wet the patties will steam in the pan and fall apart when you flip them. Tip the cauliflower rice into a clean tea towel, gather the corners, and wring it hard over the sink. It feels like you are not getting much out of it, but you will be surprised how much liquid comes away. The same trick works for grated zucchini or potato, so it is worth learning once.

The almond meal and flaxseed meal do the job that breadcrumbs would normally do. They soak up what moisture is left and hold the patty together, and the flaxseed gives a slightly nutty, earthy note that suits the parmesan and chives. If you find the mixture still feels loose after shaping, a short rest in the fridge is what really firms it up, so do not rush that part. A cold patty holds its shape in the pan far better than one you cook straight away.

I like to keep the eggs simple. A soft poached egg on top lets the yolk run into the crisp edges, which is the best bit of the whole plate. A fried egg with a runny centre works just as well if poaching feels fussy on a weekday.

These keep for a day or two in an airtight container in the fridge. Reheat them in a dry non-stick pan rather than the microwave so the outside stays crisp. They also freeze well once cooked and cooled. Lay them on a tray so they do not stick together, then move them to a bag, and warm from frozen in a hot pan for a few minutes a side.

For something to go alongside, a bowl of sliced tomato with a squeeze of lemon and a pinch of salt is fresh and sharp against the richness of the egg. If you are feeling hungry, a plate of Smoky Shakshuka with Kale and Spinach turns this into a proper brunch spread for two. And if you want something to pack for the next morning, the Puffed Spinach and Mushroom Quiche Cups follow the same green, egg and cheese idea in a handheld form.