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Check out this healthy new breakfast option using cauliflower!
Make This Recipe
- 1/2 tablespoon unsalted butter or oil
- 1 tablespoon Miso paste
- 1 tablespoon oil
- 1 head of cauliflower cut into 1-inch slices
- ¼ white or red wine vinegar
- ½ cup olive oil
- Pinch of salt
- 2 cloves of garlic
- ¼ cup cilantro
- ¼ cup parsley
- 1 tablespoon oregano
- 4 Eggland’s Best eggs (large)
- Salt and pepper, to taste
- A pinch of chili flakes, optional
Preheat oven to 400°F.
Heat a skillet over medium-high heat and melt butter or oil in the pan. Or, alternatively, heat up your grill.
Whisk together the oil and miso. Brush both sides of the cauliflower steaks and place in the hot pan, one at a time. Fry the steaks until they are crispy on boths sides, about 2-3 minutes per site.
Then, transfer the steaks to a lined sheet pan and roast until soft, about 20 minutes. Don’t roast too long that the cauliflower gets mushy.
Meanwhile, make the chimichurri. Combine all ingredients in a food processor and pulse until combined. Alternatively, chop all herbs and stir together with the rest of the ingredients.
Once the steaks are out of the oven, fry two eggs and season with salt and pepper.
Top each steak with a fried egg, season with salt and pepper, drizzle with chimichurri and sprinkle with chili flakes, if desired.
Information per Serving