This is great breakfast fare, but it would also make a tasty and very quick midweek dinner.
1 small cauliflower, stem trimmed
1/2 red onion, cut into small wedges
1 garlic clove, grated
2 tsp ground cumin
extra virgin olive oil
salt flakes and freshly ground black pepper
1 tbsp butter
2 handfuls chervil or parsley leaves
40ml extra virgin olive oil
120g cured chorizo, cut into matchsticks
30g flaked almonds
1 garlic clove, finely sliced
40ml sherry vinegar
1. Preheat the oven to 180C fan-forced or 200C conventional.
2. Cut the cauliflower into two centimetre wide slices and add to a large bowl. Add the onion, garlic and cumin, drizzle with oil, season with salt and pepper and toss to thoroughly coat. Spread on to a lined baking tray and roast for 10 to 12 minutes until tender.
3. Put the eggs and cream into a large jug, season with salt and pepper and beat until combined.
4. For the chorizo dressing, heat the oil in a medium frying pan over high heat. Add the chorizo and fry until crisp. Add the almonds and cook until golden. Add the garlic and fry until fragrant and lightly golden. Take off the heat and stir in the vinegar.
5. Melt a knob of butter in a small non-stick frying pan over medium heat. Pour in a quarter of the egg mix and stir with a fork until it starts to set. Scatter some of the roasted cauliflower and onion evenly over the omelette and cook until the egg is just set. Repeat for the remaining mix.
6. Spoon the chorizo dressing over the omelettes, crumble over the feta, scatter over the herbs and serve.
1. Try substituting the cauliflower with rounds of leek.
2. For a vegetarian option, use a good drizzle of pesto instead of the chorizo dressing.
3. Cook the omelette in one large pan and cut into wedges to share.