Salted Egg Cauliflower

Originative in China, all Malaysians (not just Chinese Malaysians) are seemingly obsessed with Salted Egg.

They boil the eggs to serve as a salty condiment to rice dishes such as Nasi Kandar and Nasi Kerabu. They grate the yolks into batter to coat deep-fried chicken, squid and whatever else is lying around. There are even cafes that do Salted Egg Croissants, creamed into a custard filling.

This was a natural recipe development for me. Take something very Malaysian and fuse with something familiar.

They might be a little difficult to get a hold of outside of Asia, however a good Chinese Supermarket will have them. If not the recipe is incredibly easy (think egg + salt) and a recipe will be easy to come across on t’internet.


1 Large Cauliflower

50g Butter

3 Salted Eggs

Small handful of Curry Leaves

Preheat the oven to 200C.

If not cooked, boil the salted eggs for 6 minutes and cool in water.

Cut the Cauliflower into florets and slice the tender portion of the stem (it should be a crime to throw this away!) Place in a roasting tin and drizzle with a small amount of neutral oil (I used rapeseed) and roast for 30-40 minutes, or until browned and crispy.

Melt the oil until foam forms and fry the curry leaves for 2 minutes, until a little crispy. Grate in the salted egg yolks and mix together (reserve the egg whites for a salad, or to eat with rice and curry).

Mix together and then toss with the cauliflower to coat.

Serve immediately.

Beautiful Golden Cauliflower in Butter, Curry Leaves and Salted Egg Yolk

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