Cauliflower Bulgur with Curry and Egg

Roughly chop the cauliflower in a food processor or with a grater until it has a rice-like consistency. Briefly crush the coriander seeds in a mortar to release their aroma, but do not grind them finely.

Place bulgur, the chopped cauliflower, salt, coriander, and raisins in a wide pot and mix well. Add the butter and pour in 350 ml of cold water. Put on the lid and bring to a boil.

Let the mixture simmer gently for about 3 minutes, then stir briefly and cover again. Reduce the heat to a minimum (or turn it off completely for a thick-bottomed pot) and let it swell for approx. 15–20 minutes until the bulgur is soft and the water has been completely absorbed.