SERVING SIZE: 2
SERVINGS PER RECIPE: 7 Portions
- 7 each Eggs, whole
- ½ head Cauliflower varies
- 1% Milk
- 1 stalk Celery, quartered and thinly sliced
- 1 each Scallion, thinly sliced
- 1 tsp. Tumeric
- 1 tsp. Aged White Wine Vinegar
- ½ tsp. Curry Powder
- 2 tsp. + 1 tsp. Kosher, salt
- TT Ground Black Pepper
Place eggs in cold water and bring up to a boil. Boil the eggs for 12 minutes and place in ice cold water bath to shock them. Let them cool completely.
While eggs are cooking, remove the cauliflower leaves and rough chop the cauliflower. Place into a pot and pour enough milk into the pot until the cauliflower is completely submerged. Add your Tumeric and 2 tsp. of salt into the milk. Cook on low until the cauliflower is soft.
Strain the cauliflower and reserve the liquid. Place the cauliflower in a food processor or blender. Add your aged white wine, pepper, curry powder, black pepper and 1 tsp. of salt. Blend until the filling is completely smooth, you may have to add some of the reserved liquid if the filling is not smooth enough.
Once the filling is smooth, fold in the celery and scallion.
Peel and cut the boiled eggs in half. Remove the yolks and begin filling the eggs.
Garnish with paprika on top.
*You may use your cooked eggs yolks for breakfast with a little salt and pepper on toast.