Cauliflower Steaks with Poached Eggs and Pesto Hollandaise Recipe

 

                Cauliflower Steaks with Poached Eggs and Pesto Hollandaise Recipe

Elevate your brunch with this tasty and healthy Cauliflower Steaks with Poached Eggs and Pesto Hollandaise recipe. Tender roasted cauliflower steaks are topped with poached eggs and a vibrant pesto hollandaise sauce. This dish combines flavors and textures perfectly, making it a great choice for special occasions or weekend brunches. With its creamy sauce and perfectly cooked eggs, it will impress your guests.

Why You'll Love This 

This recipe is a winner for brunch lovers. The cauliflower steaks offer a healthy and tasty base, while the poached eggs bring a rich and creamy texture. The pesto hollandaise sauce ties everything together with its tangy and herby flavor. Plus, it’s a great way to boost your intake of veggies and protein.

Preparation Time:15 minutes

Cooking Time:20-25 minutes

Total Time: 35-40 minutes

Servings: 2

Difficulty Level: Moderate

Ingredients 

·       1 head of cauliflower 

·       2 eggs 

·       1/2 cup pesto 

·       1/2 cup hollandaise sauce (or make your own) 

·       Salt and pepper to taste 

·       Fresh parsley, chopped (optional) 

Tools 

·       Oven 

·       Stovetop 

·       Blender or food processor 

·       Poaching pot 

·       Slotted spoon 

How to Cook 

Step 1: Roast the Cauliflower 

1. Preheat the oven to 425°F (220°C). 

2. Cut the cauliflower into 1-inch-thick steaks. 

3. Roast the cauliflower steaks in the oven for 15-20 minutes or until tender. 

Step 2: Poach the Eggs 

1. Bring a pot of water to a boil. 

2. Reduce the heat to a simmer and crack in the eggs. 

3. Poach the eggs for 3-5 minutes or until cooked to your liking. 

Step 3: Make the Pesto Hollandaise Sauce 

1. Mix the pesto and hollandaise sauce in a blender or food processor. 

2. Season with salt and pepper to taste. 

Step 4: Assemble the Dish 

1. Top the roasted cauliflower steaks with poached eggs. 

2. Drizzle the pesto hollandaise sauce over the eggs. 

Macronutrient Breakdown (per serving) 

v  Calories: 250 

v  Protein: 15g 

v  Fat: 15g 

v  Carbohydrates: 10g 

Tips and Variations 

·       Try other sauces like lemon butter or garlic aioli. 

·       Add diced ham or bacon for extra protein. 

·       Experiment with other vegetables, like asparagus or Brussels sprouts. 

FAQs 

1. Can I make this recipe ahead of time?

Yes, you can roast the cauliflower and make the sauce in advance. 

2. What type of cauliflower is best for this recipe?

Any type works well, but choose heads with tight, compact florets. 

3. Can I use store-bought hollandaise sauce?

Yes, store-bought sauce is fine, but making your own is simple and tasty. 

4. How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to a day. 

5. Can I freeze this dish?

No, it’s best enjoyed fresh. 

6. Is this recipe gluten-free?

 Yes, it is gluten-free.