Cauliflower Steak with Herb-Macadamia Chimichurri and Poached Egg
Nutritional Information
Thick cauliflower 'steak' roasted, topped with a citrus-herb chimichurri blended with chopped macadamia nuts for fat, finished with a poached egg.
This recipe is originally for 2 servings. How many are you cooking for today?
- 1 large cauliflower, center cut into 1-inch 'steaks' (about 2 steaks)
- 2 wholes large eggs
- 1/4 cup macadamia nuts, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon fresh oregano, chopped (or 1 tsp dried)
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 pinch sea salt and black pepper to taste
Preheat oven to 425°F (220°C). Season cauliflower steaks with salt and pepper and roast on a baking sheet 20–25 minutes until tender and browned on edges.
Meanwhile, make chimichurri by mixing chopped parsley, oregano, garlic, macadamia nuts and lemon juice; season to taste.
Poach eggs to desired doneness. Plate roasted cauliflower steaks, spoon chimichurri over each, and top with a poached egg. Let yolk mingle with chimichurri when served.
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