Instructions

1. After blitzing the cauliflower florets, place in a pan with the olive oil and cook over a moderate heat for 8-12 minutes until cooked through, but not completely soft. Season with sea salt and set aside to keep warm.
2. Combine the ground beef, onion powder, garlic powder, salt and freshly ground black pepper and form into two burger patty shapes. Heat the olive oil in a pan and cook the patties on both sides until browned. Remove and set aside to keep warm.
3. Use the same pan and add a dash of olive oil (if needed) and cook the onions over a moderate heat until softened. Add the garlic and mushrooms and increase the heat slightly to caramelize the mixture.
4. Whisk the arrowroot with the beef broth and add to mixture, allowing it all to reduce to a thick gravy. Stir in the chopped tomatoes.
5. In the meantime, heat the olive oil in a separate pan and fry the two eggs to your liking.
6. Serve the burger patty over the cauliflower rice (on which you have spooned the tomato gravy) and top with the fried egg.