Divide the cauliflower into florets and cook until tender for around 10 minutes.
Hard boil the eggs for around 8 minutes. Finely slice the onions and fry in a little olive oil until brown. Add the curry powder. Stir in the cream and season with salt and pepper. Peel and halve the eggs. Add the eggs and cauliflower to the sauce and simmer for another 5 minutes. Serve the curry in a deep dish and garnish with Sakura Cress and Tahoon Cress.
recipe: Ad Janssen