In order to bring you the best organic produce, some ingredients may differ from those depicted.
Cauliflower "steaks" with fried eggs and sweet potato–scallion hash
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Vegetarian, <600 Calories
2 Servings, 510 Calories/Serving
Steak ‘n’ eggs gets a vegetarian, paleo, and gluten-free makeover in this ingenious dinner (or brunch).
In your bag
- 1 small head cauliflower (about ¾ pound)
- Sunbasket 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
Nutrition per serving
Total Fat 31g (40% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 310mg (103% DV), Sodium 600mg (26% DV), Total Carb. 39g (14% DV), Fiber 13g (46% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 19g
Wash produce before use
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.
While the cauliflower "steaks" cook, prepare the vegetables for the hash.
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.
While the sweet potato mixture cooks, prepare the peppers and parsley.
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.
While the hash cooks, fry the eggs.
Cook the eggs