Here we swap in roasted cauliflower steaks for the typical English muffins to pack veggie servings into your morning meal. Turmeric's sunny hue gives the sauce hollandaise vibes—yet is much simpler to make.

EatingWell.com, July 2022

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Credit: Greg DuPree

Recipe Summary

active:
40 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. 

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  • Using a sharp knife, cut cauliflower into four 1/2-inch-thick steaks, making sure each steak includes part of the core to help it stay together; reserve any florets and extra cauliflower for another use. Brush both sides of the cauliflower with 2 tablespoons oil and season with 1/4 teaspoon salt. Arrange on the prepared baking sheet. Roast until crisp and deeply golden, about 25 minutes. 

  • Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add chard and cook, stirring, until wilted, 2 to 3 minutes. Stir in 1/4 teaspoon salt and lemon zest. Transfer to a bowl and cover to keep warm. Rinse and dry the skillet.

  • Place butter in a medium microwave-safe bowl and microwave on High until melted, 15 to 20 seconds. Whisk in turmeric and the remaining 1/8 teaspoon salt, then yogurt, lemon juice and 1/2 teaspoon vinegar.

  • Add 1 1/2 inches water and the remaining 1/2 teaspoon vinegar to the skillet. Bring to a boil. Reduce the heat to a low simmer. One by one, crack eggs into a small bowl and carefully transfer to the simmering water; cook until the whites are opaque and cover the yolks, about 3 minutes. With a slotted spoon, transfer the poached eggs to a towel-lined plate. 

  • Arrange a cauliflower steak on each of 4 plates. Top each with about 1/3 cup chard, then top with an egg and about 1/4 cup hollandaise.

Equipment

Parchment paper

Nutrition Facts

1 cauliflower steak, 1/3 cup chard, 1 egg & 1/4 cup sauce
410 calories; protein 17g; carbohydrates 24g; dietary fiber 8g; sugars 11g; fat 29g; saturated fat 10g; mono fat 16g; poly fat 3g; cholesterol 213mg; vitamin a iu 8274IU; vitamin b3 niacin 2mg; vitamin b12 1mcg; vitamin c 177mg; vitamin d iu 42IU; vitamin e iu 8IU; folate 210mg; vitamin k 1091mg; sodium 769mg; calcium 273mg; iron 5mg; magnesium 162mg; phosphorus 375mg; potassium 1551mg; zinc 2mg; omega 6 fatty acid 2g; niacin equivalents 5mg; selenium 21mcg.
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