Cauliflower Congee



  • 4 eggs 

  • 1 punnet chopped cauliflower  

  • 2 Tbsp corn flour  

  • ½ Tbsp soy sauce  

  • 1 tsp sesame oil  

  • ¼ bunch spring onions  

  • 500ml vegetable stock  

  • ½ packet bean sprouts  

  • 4 Tbsp fried schallots  

  • ¼ bunch coriander  

  • 1 punnet shimeji mushroom  

  • 1 punnet shitake mushroom  

  • 1 packet marinated tofu  

  • 2 garlic cloves  

  • 1 knob ginger  



  1. Finely chop the spring onions, 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 spring onions for a couple of minutes until soft. Add the cauliflower rice, stock and one cup of water. Bring to the boil and then turn down to medium. 

  3. Mix together 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.