Cauliflower, Egg & Trout Roe Recipe

Inspired by Beckon

Time30m

Serves4

Make Cauliflower, Egg & Trout Roe Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Cauliflower
Remove the leaves and stem from the cauliflower. Cut the cauliflower into florets.
2
Steam the Cauliflower
Place the cauliflower florets in a steamer basket over boiling water. Cover and steam for about 10-12 minutes, or until the cauliflower is tender. Remove from heat and set aside.
3
Cook the Eggs
In a saucepan, bring water to a gentle boil. Carefully add the eggs and boil for 6-7 minutes for soft-boiled or 10 minutes for hard-boiled. Once cooked, transfer the eggs to an ice bath to stop the cooking process, then peel and set aside.
4
Prepare the Dressing
In a small bowl, mix together the olive oil, salt, black pepper, and chopped fresh dill to create a dressing.
5
Assemble the Dish
On a serving plate, arrange the steamed cauliflower florets. Halve the boiled eggs and place them on top of the cauliflower. Spoon the trout roe over the eggs and drizzle the dill dressing over the entire dish.
6
Serve
Serve immediately while warm, garnished with additional dill if desired.