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Cauli-rice and California Walnut Crusted Egg Buddha Bowl

California Walnut
Fancy making this Cauli-rice and California Walnut Crusted Egg Buddha Bowl?
Course Main Course
Servings 2


  • 1 large cauliflower
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 400g can chick peas, drained
  • 2 tsp harissa
  • 2 plum tomatoes
  • 1 tbsp extra virgin olive oil
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • 1 tsp coriander seeds
  • 50g California walnuts, roughly chopped
  • 2 medium eggs
  • 50g kale
  • 2 tsp olive oil


  • Preheat the oven to 180°C, gas mark 4.
  • Prepare the cauliflower by removing the outer green leaves and discarding. Break into florets, place in a food processor and whizz in batches until you have a coarse texture. 
  • Empty the cauli-rice into a mixing bowl, then add the olive oil, cumin, turmeric and seasoning then mix well. 
  • Mix the harissa with the extra virgin olive oil. Cut the tomatoes in half and toss in the harissa oil, then place into a small roasting dish.
  • Next, toast the spices in a dry frying pan until fragrant. Place into a pestle and mortar with the walnuts and grind to medium/fine texture.
  • Prepare the kale by removing any woody stems. Massage 2 tsp of olive oil into the leaves, making sure they all get an even coating, then sprinkle with 2 tsp of the walnut spice mixture.
  • Tip the cauli-rice out onto two baking trays lined with parchment and roast in the oven for 12 minutes. 
  • Roast the tomatoes for 15 minutes. 
  • Lay the seasoned kale out on a flat tray lined with parchment and roast for 15-20 minutes. 
  • Boil the eggs for 5 minutes (or a little longer if you like the yolk to be cooked through).
  • Mix the chickpeas into the cauli-rice and spoon into two large bowls, then top with the kale and roasted tomatoes. 
  • Peel the eggs and roll into the walnut spice mix, then place on top to serve.