Cauliflower Drop Scones
1 egg white
5ml olive oil
For drop scones: Blitz the cauliflower in a food processor until it turns into a fine rice. Place in a microwavable dish and blast it for 2 mins, stir and repeat. Allow to cool slightly before squeezing out as much liquid as possible through a tea towel or muslin. Combine the dry cauliflower with one egg and one semi whipped egg white, and season with salt and pepper.
Heat the oil in a non-stick pan to a medium heat. Spoon in your mix to create mini pancakes. Cook for 2-3 mins each side until golden brown.
To serve: Serve the drop scones with smoked salmon, avocado and two poached eggs.