Cauliflower Congee


A bowl of caulifower congee topped with a halved boiled egg, diced tofu and bean sprouts

This congee is an excellent way to use up leftover cauliflower. Eggs and tofu add a solid protein kick to this hearty dish.

Prep time: 15 min  

Cooking time: 35 min 

Serves 4  


  • ½ cauliflower 
  • ½ bunch shallots 
  • 2 garlic cloves  
  • 10g ginger 
  • 1 punnet shitake mushrooms  
  • 1 punnet shimeji mushrooms  
  • 1 packet marinated spicy tofu 
  • 500ml vegetable stock  
  • 4 eggs  
  • ¼ bunch coriander  
  • ½ packet bean sprouts  
  • 2 tbsp corn flour
  • 4 tbsp fried shallots
  • 1tsp sesame oil


  1. Finely chop the shallots, finely chop the cauliflower using a food processor, chop the garlic and ginger, slice the shiitake mushrooms, marinated tofu, and by hand tear apart the shimeji mushrooms, set aside.  
  2. In a medium sized pot on high heat, drizzle vegetable oil & sauté the garlic, ginger and shallots for a couple of minutes until soft. Add the cauliflower, add the stock and one cup of water. Bring to the boil and then turn down to medium.  
  3. Mix the corn flour and 2 tbsp of hot water, mix well making sure there are no lumps.  Add to the pot and mix well. Cook for 10 to 15 min until your congee thickens. Season with salt and pepper, sesame oil and soy sauce.   
  4. Meanwhile, in a small pot with boiling water cook the eggs for 7 mins and refresh in ice cold water, peel and set aside.  
  5. Quickly sauté the mushrooms and add to the pot. 
  6. In a bowl, pour in your congee. Over the top, add the slices of marinated tofu and serve alongside the soft-boiled eggs, coriander and bean sprouts. 


Cook's Note:

Congee is traditionally a breakfast dish in China, but it's delicious any time of the day. It makes an ideal lunch when stored in an airtight container and reheated.