Have you ever thought about how a humble vegetable can take center stage in a meal? This recipe for cauliflower steaks is a delightful way to showcase cauliflower, transforming it into a hearty dish that’s perfect for brunch or dinner. The combination of poached eggs and a vibrant pesto hollandaise elevates this dish into a flavor-packed experience.
These cauliflower steaks are not just visually stunning; they also offer a satisfying texture and taste that even meat lovers will appreciate. Topped with perfectly poached eggs and a creamy, herbaceous pesto hollandaise, this dish strikes a balance between healthy and indulgent.
Delicious Cauliflower Steaks Recipe
These cauliflower steaks are grilled until tender and caramelized, with a rich, buttery hollandaise sauce enhanced by the fresh flavors of pesto. Each bite offers a delightful mix of textures, from the crispy outside to the tender inside, complemented by the creamy eggs on top.
Ingredients
- 1 large head of cauliflower, sliced into 1-inch thick steaks
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley for garnish
- For Pesto Hollandaise:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- 1/4 cup pesto sauce
- Salt to taste
Instructions
- Prepare the Cauliflower Steaks: Preheat your grill or oven to medium-high heat. Brush both sides of the cauliflower steaks with olive oil and season with salt and pepper.
- Cook the Cauliflower: Grill the cauliflower steaks for about 5-7 minutes on each side until they are tender and have nice grill marks. If using an oven, roast them at 425°F (220°C) for 20-25 minutes.
- Make the Pesto Hollandaise: In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk until thick and pale. Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth and thick. Stir in the pesto and season with salt to taste.
- Poach the Eggs: Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach the eggs for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.
- Assemble the Dish: Place the grilled cauliflower steaks on plates, top each with a poached egg, and drizzle with pesto hollandaise. Garnish with fresh parsley and serve immediately.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 28g
- Protein: 12g
- Carbohydrates: 10g
