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Cauliflower steaks with fried eggs and sweet potato–scallion hash

Paleo, Gluten Free, Vegetarian, Dairy-Free, Soy-Free

2 Servings, 510 Calories/Serving

30 – 40 Minutes

Steak ‘n’ eggs gets a paleo, gluten-free, and vegetarian makeover in this ingenious dinner (or brunch).

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Ingredients

  • 1 small head cauliflower (about ¾ pound)
  • Sun Basket steak rub (sweet paprika -  granulated garlic - onion powder - ground coriander - dried dill)
  • 1 sweet potato
  • 3 scallions
  • ½ teaspoon red chile flakes (optional)
  • ¼ pound roasted red peppers
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 4 pasture-raised organic eggs

Chef's Tip

If you have a food processor, you can use it in Step 2 to process the cauliflower into corn-kernel-sized pieces. For a chunkier hash, cut the florets into ½-inch pieces. To save a pan, you can cook the eggs in the same pan used for the hash; just wipe it out before frying the eggs.

Make It Leaner

If you have both a medium and a large nonstick frying pan, use them to cook both the cauliflower steaks and the eggs in the dry pans with no oil. Skipping the 1 tablespoon oil in Step 1 will cut 60 calories and 7 grams of fat per serving. To lose an additional 40 calories and 4.5 grams of fat, omit the 2 teaspoons oil in Step 4.

Instructions

1

Prep and cook the cauliflower steaks

  • Cut away any leaves from the cauliflower. Cut two 1-inch-thick slices from the center of the cauliflower; set aside the remaining cauliflower for the hash. Rub each cauliflower steak with 1 teaspoon oil; season generously with salt and pepper.
In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the cauliflower steaks and cook, turning once, until browned and just tender, 8 to 10 minutes. Sprinkle one side of the cauliflower steaks with half the steak rub and cook, spiced side down until fragrant, 1 to 2 minutes. Repeat with the other side. Transfer to a plate. Wipe out the pan.
While the cauliflower steaks cook, prepare the vegetables for the hash.

2

Prep the vegetables; start the hash

  • Scrub or peel the sweet potato. Trim the ends and cut the potato lengthwise into ½-inch-wide slices, then crosswise into ½-inch cubes.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
  • Cut the remaining cauliflower into florets, discarding any thick stalks. Cut the florets into corn-kernel-sized pieces.
In the same pan used for the cauliflower steaks, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the sweet potato, scallions, chopped cauliflower, and as many chile flakes as you like. Season with salt and pepper and cook, stirring occasionally, until the vegetables are lightly charred and the sweet potato is tender, 6 to 8 minutes.
While the sweet potato mixture cooks, prepare the peppers and parsley.

3

Prep the peppers and parsley; finish the hash

  • Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
To the pan with the sweet potato mixture, stir in the red peppers and cook over medium-high heat until warmed through, about 1 minute. Remove from the heat, stir in the parsley, and season to taste with salt and pepper.
While the hash cooks, fry the eggs.

4

Cook the eggs

In a medium frying pan over medium heat, warm 2 teaspoons oil until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Transfer to a plate.

5

Serve

Transfer the cauliflower steaks to individual plates and top each with 2 eggs. Serve with the sweet potato–scallion hash.

Nutrition per serving: Protein: 19g (38% DV), Fiber: 13g (52% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 4g, Saturated Fat: 5g (25% DV), Cholesterol: 310mg (103% DV), Sodium: 600mg (25% DV), Carbohydrates: 39g (13% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: eggs.

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