Fancy a spicy, healthy breakfast with plenty of veg to set you up for the day? Try this harissa and goat's yogurt marinaded cauliflower "steak", served with a poached egg, wilted greens and a goat's yogurt parsley dressing with a garlicky, lemony kick.
There's plenty to like about goat dairy other than the fantastic flavour. It's got plenty of calcium (3 servings gets you 100% of an adult's reference intake of calcium), it's naturally a bit lower in cholesterol than cows' milk, and it's got a lot of several essential vitamins and minerals such as B5, iodine, potassium and phosphorus.
It's also worth a look into if you think you might be intolerant to cows' milk as it has significantly less of the protein that seems to cause most people issues - but do of course consult your GP or allergy consultant to find out what's best for you first.
So goat's yogurt offers lovely taste and it's nice and healthy? Win-win! Let's make a delicious breakfast with it...
Ingredients
For the dressing
- 100 g (3.53 oz) natural goats’ milk yogurt
- 10 g (0.35 oz) fresh parsley
- 1/2 (0.5) lemon juice
- 1 clove garlic roughly chopped
- pinch salt and black pepper
For the cauliflower
- 1 cauliflower
- 100 g (3.53 oz) natural goats’ milk yogurt
- 2 tbsp harissa paste
- 1 tbsp olive oil
To accompany
- 100 g (3.53 oz) tenderstem broccoli (broccolini)
- 50 g (1.76 oz) kale
- 4 medium free range eggs large free range
Equipment
Instructions
Preheat oven to 200C/390F (180C/355F fan). Put the goat's yogurt, parsley, lemon juice and garlic into a blender.
Blitz until smooth then pop in the fridge to develop the flavour while you prepare the steaks.
Grab a cauliflower straight from the fridge so that it's nice and firm.
Remove the leaves and a little of the stem so that it sits level on your work surface.
Cut four 2cm wide slices. These are your "steaks".
In a small bowl, make the marinade by combining your goats' yogurt, olive oil and harissa paste.
Mix well.
Brush the marinade generously all over both sides of the cauliflower steaks, and place them on an oiled baking tray.
Bake for for 20-25 minutes until just beginning to char at the edges.
When your steaks are almost cooked, prepare your veg. Place the kale and broccoli in a pan with a couple of table spoons of boiling water, put on the lid and simmer on the hob for 5 minutes until tender. Drain.
To poach the eggs, you can use any method you like but this one is my favourite. Place squares of clingfilm into small bowls or ramekins.
Twist the clingfilm so that the egg is sealed in a rounded pocket.
Hold the clingfilm in place with a hairpin, paperclip or staple, then trim off the excess.
Lower gently into boiling water and simmer for 3 minutes before removing with a slotted spoon.
Carefully remove the clingfilm.
To plate up, transfer your steaks to plates using a spatula. Place an egg on top and the wilted greens to the side. Drizzle with the parsley dressing you made earlier. Season to taste and enjoy!
What do you think? Are you tempted to try this alternative breakfast idea this week?
Print this cauliflower breakfast recipe
If you'd like to print this cauliflower "steak" and eggs breakfast recipe to try later, just hit PRINT on the recipe card below.
Cauliflower "Steak" and Eggs Breakfast Recipe
Ingredients
For the dressing
- 100 g (3.53 oz) natural goats’ milk yogurt
- 10 g (0.35 oz) fresh parsley
- 1/2 (0.5) lemon juice
- 1 clove garlic roughly chopped
- pinch salt and black pepper
For the cauliflower
- 1 cauliflower
- 100 g (3.53 oz) natural goats’ milk yogurt
- 2 tbsp harissa paste
- 1 tbsp olive oil
To accompany
- 100 g (3.53 oz) tenderstem broccoli (broccolini)
- 50 g (1.76 oz) kale
- 4 medium free range eggs large free range
Instructions
To make the dressing
- Preheat oven to 200C/390F (180C/355F fan). Put the goats' yogurt, parsley, lemon juice and garlic into a blender. Blitz until smooth then pop in the fridge to develop the flavour while you prepare the steaks.
To make the cauliflower
- Grab a cauliflower straight from the fridge so that it's nice and firm. Remove the leaves and a little of the stem so that it sits level on your work surface. Cut four 2cm wide slices. These are your "steaks".
- In a small bowl, make the marinade by combining your goats' yogurt, olive oil and harissa paste. Mix well.
- Brush the marinade generously all over both sides of the cauliflower steaks, and place them on an oiled baking tray. Bake for for 20-25 minutes until just beginning to char at the edges.
To finish
- When your steaks are almost cooked, prepare your veg. Place the kale and broccoli in a pan with a couple of table spoons of boiling water, put on the lid and simmer on the hob for 5 minutes until tender. Drain.
- To poach the eggs, you can use any method you like but this one is my favourite. Place squares of clingfilm into small bowls or ramekins. Twist the clingfilm so that the egg is sealed in a rounded pocket. Hold the clingfilm in place with a hairpin, paperclip or staple, then trim off the excess. Lower gently into boiling water and simmer for 3 minutes before removing with a slotted spoon. Carefully remove the clingfilm.
- To plate up, transfer your steaks to plates using a spatula. Place an egg on top and the wilted greens to the side. Drizzle with the parsley dressing you made earlier. Season to taste and enjoy!
Video
Nutrition
Pin for later
More great breakfast ideas
If you enjoyed this recipe, head over to my breakfast recipes section for more great ideas and inspiration.
Have you got my book?
'This is a great kids cookery book. Emily is a star' - Simon Rimmer
'The book I'd like to force into any mother's kitchen' - Prue Leith
"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner
'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.
.
Emma white says
Oh wow now this sounds amazing and really does put my slice of toast to Shame
Emily Leary says
Thank you! I'm sure your toast was lovely too :)
Hayley Warren says
I've never seen cauliflower like this before! This recipe sounds really tasty.
Emily Leary says
Yay! Glad to introduce you to something new. :)
Leslie Hernandez says
Wow I definitely want to give this recipe a try looks so yummy!!! I also love your pictures they look so amazing and makes me even more hungry :-)
Emily Leary says
Yay I can't wait to hear what you think!
Via Bella says
I have never had goats milk yoghurt. Would love to some day to know the difference.
Emily Leary says
You can pick it up in the supermarket. Let me know what you think!
Charli Bruce says
This recipe sounds gorgeous, I love cauliflower and harissa. I am also loving your technique for doing the eggs, we have been trying to perfect the perfect poached egg now for ages x
Emily Leary says
I'm so glad you like it! Yes I love this technique because J prefers her poached eggs 'round' so this keeps her happy!