Egg on Cauliflower Croquette with Roe

This recipe combines the creamy goodness of a poached egg with the crispy texture of cauliflower croquettes, all topped off with flavorful roe. It's a unique and delicious dish that's perfect for a special brunch or appetizer.

1. Start by making the cauliflower croquettes. In a large pot, bring salted water to a boil. Add cauliflower florets and cook until tender, about 10 minutes. Drain and set aside to cool.
2. Once the cauliflower has cooled, use a food processor or blender to pulse it until it forms a coarse mixture. Transfer the cauliflower mixture to a bowl and season with salt, pepper, and any other desired spices or herbs.
3. Take a portion of the cauliflower mixture and shape it into a croquette. Repeat with the remaining mixture.
4. Heat vegetable oil in a large frying pan over medium heat. Fry the cauliflower croquettes until golden brown and crispy on all sides.
5. Meanwhile, poach the eggs according to your preferred method. You can use a microwave egg poacher or poach them in simmering water with a dash of vinegar.
6. Place the cooked cauliflower croquettes on a plate and top each one with a poached egg.
7. Finally, garnish with a spoonful of roe over the egg and serve immediately.

Enjoy the combination of flavors and textures in this Egg on Cauliflower Croquette with Roe recipe!