Active Time:25 minsTotal Time:55 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:55 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Cook Mode(Keep screen awake)IngredientsCauliflower SteaksCooking spray2medium headscauliflower(about2lbs.each), leaves removed and stems trimmed1teaspoonItalian seasoning1/4teaspoonsaltPesto Hollandaise3largeegg yolks1tablespoonwhite-wine vinegar3tablespoonsrefrigeratedbasil pesto1/4cupunsalted butter, cubedPoached Eggs & Kale2tablespoonswhite-wine vinegar4largeeggs2tablespoonsunsalted butter2mediumcloves garlic, chopped1(8-ounce) bunchcurly kale, stemmed and chopped (5packed cups)1/4teaspooncrushed red pepper1/4teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
Cauliflower Steaks
Cooking spray
2medium headscauliflower(about2lbs.each), leaves removed and stems trimmed
1teaspoonItalian seasoning
1/4teaspoonsalt
Pesto Hollandaise
3largeegg yolks
1tablespoonwhite-wine vinegar
3tablespoonsrefrigeratedbasil pesto
1/4cupunsalted butter, cubed
Poached Eggs & Kale
2tablespoonswhite-wine vinegar
4largeeggs
2tablespoonsunsalted butter
2mediumcloves garlic, chopped
1(8-ounce) bunchcurly kale, stemmed and chopped (5packed cups)
1/4teaspooncrushed red pepper
DirectionsTo prepare cauliflower steaks:Position oven rack in upper third; preheat to 425°F. Line a large rimmed baking sheet with foil; coat with cooking spray.Cut cauliflower heads in half lengthwise; trim the sides to create 2 (1-inch-thick) “steaks” from each head. Arrange the cauliflower steaks on the prepared baking sheet; reserve trimmed florets for another use.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielCoat the cauliflower with cooking spray. Sprinkle both sides with Italian seasoning and salt. Roast, flipping once, until browned and tender, 30 to 35 minutes.Meanwhile, prepare pesto hollandaise:Place egg yolks in a blender. Secure the lid on the blender and remove the center piece; place a clean towel over the opening. Process until light in color, about 30 seconds. With the blender running on low speed, slowly pour 1 tablespoon vinegar through the opening; process until blended, 10 to 15 seconds. Add pesto; process until completely blended, about 30 seconds.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielPlace cubed butter in a glass measuring cup; microwave on High in 20-second intervals until melted, about 2 (20-second) intervals. With the blender running on low speed, slowly pour the melted butter through the lid opening; process until the butter is incorporated and the mixture looks thick, 45 seconds to 1 minute. Transfer to a microwaveable bowl. When ready to serve, microwave on Low until warmed through, 30 to 45 seconds.To prepare poached eggs & kale:Pour water into a deep medium skillet to a depth of 2 inches; bring to a simmer over medium-high heat. Stir in vinegar. Reduce heat to medium-low and create a whirlpool using a spoon; crack eggs, 1 at a time, into the center of the whirlpool. Simmer until the whites are set and the yolks are runny, about 4 minutes. With a slotted spoon, transfer the poached eggs to a paper-towel-lined plate to drain. Carefully drain the pan and wipe it clean.In the dry skillet, melt butter over medium-high heat. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add kale; cook, stirring constantly, until tender-crisp and wilted, about 3 minutes. Remove from heat.Divide the kale among 4 plates; top each with 1 cauliflower steak, 1 poached egg and about 2 tablespoons hollandaise. Sprinkle with crushed red pepper and salt.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielEatingWell.com, August 2024
Directions
To prepare cauliflower steaks:Position oven rack in upper third; preheat to 425°F. Line a large rimmed baking sheet with foil; coat with cooking spray.Cut cauliflower heads in half lengthwise; trim the sides to create 2 (1-inch-thick) “steaks” from each head. Arrange the cauliflower steaks on the prepared baking sheet; reserve trimmed florets for another use.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielCoat the cauliflower with cooking spray. Sprinkle both sides with Italian seasoning and salt. Roast, flipping once, until browned and tender, 30 to 35 minutes.Meanwhile, prepare pesto hollandaise:Place egg yolks in a blender. Secure the lid on the blender and remove the center piece; place a clean towel over the opening. Process until light in color, about 30 seconds. With the blender running on low speed, slowly pour 1 tablespoon vinegar through the opening; process until blended, 10 to 15 seconds. Add pesto; process until completely blended, about 30 seconds.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielPlace cubed butter in a glass measuring cup; microwave on High in 20-second intervals until melted, about 2 (20-second) intervals. With the blender running on low speed, slowly pour the melted butter through the lid opening; process until the butter is incorporated and the mixture looks thick, 45 seconds to 1 minute. Transfer to a microwaveable bowl. When ready to serve, microwave on Low until warmed through, 30 to 45 seconds.To prepare poached eggs & kale:Pour water into a deep medium skillet to a depth of 2 inches; bring to a simmer over medium-high heat. Stir in vinegar. Reduce heat to medium-low and create a whirlpool using a spoon; crack eggs, 1 at a time, into the center of the whirlpool. Simmer until the whites are set and the yolks are runny, about 4 minutes. With a slotted spoon, transfer the poached eggs to a paper-towel-lined plate to drain. Carefully drain the pan and wipe it clean.In the dry skillet, melt butter over medium-high heat. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add kale; cook, stirring constantly, until tender-crisp and wilted, about 3 minutes. Remove from heat.Divide the kale among 4 plates; top each with 1 cauliflower steak, 1 poached egg and about 2 tablespoons hollandaise. Sprinkle with crushed red pepper and salt.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
To prepare cauliflower steaks:Position oven rack in upper third; preheat to 425°F. Line a large rimmed baking sheet with foil; coat with cooking spray.
Cut cauliflower heads in half lengthwise; trim the sides to create 2 (1-inch-thick) “steaks” from each head. Arrange the cauliflower steaks on the prepared baking sheet; reserve trimmed florets for another use.
Coat the cauliflower with cooking spray. Sprinkle both sides with Italian seasoning and salt. Roast, flipping once, until browned and tender, 30 to 35 minutes.
Meanwhile, prepare pesto hollandaise:Place egg yolks in a blender. Secure the lid on the blender and remove the center piece; place a clean towel over the opening. Process until light in color, about 30 seconds. With the blender running on low speed, slowly pour 1 tablespoon vinegar through the opening; process until blended, 10 to 15 seconds. Add pesto; process until completely blended, about 30 seconds.
Place cubed butter in a glass measuring cup; microwave on High in 20-second intervals until melted, about 2 (20-second) intervals. With the blender running on low speed, slowly pour the melted butter through the lid opening; process until the butter is incorporated and the mixture looks thick, 45 seconds to 1 minute. Transfer to a microwaveable bowl. When ready to serve, microwave on Low until warmed through, 30 to 45 seconds.
To prepare poached eggs & kale:Pour water into a deep medium skillet to a depth of 2 inches; bring to a simmer over medium-high heat. Stir in vinegar. Reduce heat to medium-low and create a whirlpool using a spoon; crack eggs, 1 at a time, into the center of the whirlpool. Simmer until the whites are set and the yolks are runny, about 4 minutes. With a slotted spoon, transfer the poached eggs to a paper-towel-lined plate to drain. Carefully drain the pan and wipe it clean.
In the dry skillet, melt butter over medium-high heat. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add kale; cook, stirring constantly, until tender-crisp and wilted, about 3 minutes. Remove from heat.
Divide the kale among 4 plates; top each with 1 cauliflower steak, 1 poached egg and about 2 tablespoons hollandaise. Sprinkle with crushed red pepper and salt.
EatingWell.com, August 2024
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Nutrition Facts(per serving)448Calories33gFat22gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
