By Amy Crawford
Preparation Time: 5 minutes
Every once in a while I plate up a new creation that leaves me wondering how on earth I got by for so long without it in my life. Much like the 5 minute 40 second egg you see adorning this dish. That recipe is on repeat every single week, without fail. This recipe creation was a suggestion by my friend Tash, and a mighty fine one at that. To all of you gluten-free peeps out there, let's be honest - eggs are definitely better on toast. I don't care what you say..that golden yolk needs toast - it needs something to dribble on!
Given many of us choose not to eat toast often (if at all), I'm hoping this alternative will win your hearts, as it did mine. Just don't blink, you'll miss it for sure.
Half a head cauliflower, minimum
Good drizzle extra virgin olive oil
Spice of choice (I used a sumac spice rub, you could also use cumin or your spice of the moment!)
Heat your oven to 200C and line a tray with baking paper. Cut the cauliflower into 1.5 centimeter slices, utilising the core to hold it all together. Drizzle with olive oil, rubbing it all over, then rub generously with the spice. Place the 'toast' on the baking tray, and into the oven for 30 minutes at 200C (or until golden). Serve immediately, with 5 minute 40 second eggs, of course.