If you’ve never had roasted cauliflower you’re in for a treat! Today I used a cajun seasoning on it but this is perfectly delicious just seasoned with sea salt. I, however, was feeling a little spicy today. This is not overly filling and is best as a light snack or breakfast or a side to a larger meal.
To cut your steaks, you want to find the largest head of cauliflower you can and you can probably get 4 out of each head. My Whole Foods only has these organic cauliflowers that are teeny tiny right now so mine only made two.
Start by cutting off the tough stem but leave it long enough that you can stand the cauliflower on it upright later.
Next carefully trim off the leaves around the stem and bottom florets.
This is how it should look done.
Stand the cauliflower up on its stem and cut it in half down the middle.
Next, slice steaks from each of the halves, about 1/2 inch thick. Do not cut them thinner or they will probably fall apart. The steaks are a bit delicate so be careful to keep them intact and cut them a little larger if you’re failing. I save the extra bits in a tupperware for cauli-rice or mash.
You’ll want to rub olive oil all over them and season with salt. The cajun mix I made up was paprika, garlic, and onion powders.
These take about 15 minutes to cook and are done when they’re golden roasted.
I used a poached egg on mine but a fried egg would work well here too. In fact, the egg in my dish was slightly overpowered by the cajun spice and a fried egg’s crispy whites might give this a little more depth.
I’m going to make t-shirts with my slogan: everything tastes better with an egg on top.
- 1 head cauliflower
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- salt and pepper to taste
- eggs (1 per serving)
- Preheat oven to 450
- Trim stem of cauliflower leaving enough to stand it up and carefully remove leaves
- Stand up cauliflower and cut down the middle then cut each have into ½ inch steaks. Save broken bits and extra florets for later
- Rub olive oil over the steaks
- Sprinkle seasoning over them and salt them
- Roast on baking tray for 10-15 minutes flipping halfway through, careful not to break them. They are done when golden and roasted.
- Carefully transfer to plate
- Fill a skillet with water about ½ inch higher than your poaching ring
- Bring water just to boil then lower to a gentle simmer
- Break your egg into a small ramekin (to make sure it’s not spoiled and that you don’t break the yolk
- Gently slide the egg from your ramekin into the egg ring and cook 3-4 minutes
- Gently remove egg ring and remove egg with slotted spoon or spatula