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
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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
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More great breakfast ideas
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Elizabeth O says
Wow this looks absolutely delicious and so healthy too, I could definitely enjoy this for my breakfast. Thank you for sharing the recipe I am going to give it a try! :)
Emily Leary says
I'm delighted to hear that! I hope you really enjoy it.
Amy says
This looks like such a tasty breakfast - especially compared to my granola that I am currently eating!! Looks amazing. x
Emily Leary says
Thank you! I eat granola too, but this is definitely my favourite kind of breakfast right now.
Rosie A says
This looks literally delicious. Never used goat's milk before but I bet it does give a fab flavour. I'll give this a go. Thank you!
Emily Leary says
Thank you! Yes it does - it's such a delicious dish.
Rhian Westbury says
The sauce sounds yummy but I'm not to sure about cauliflower steak as I've never been a fan of cauli x
Emily Leary says
They're really tasty like this, but if you don't like cauli, you could try doing it with sweet potato slices instead.
Elizabeth says
That sounds like one seriously good breakfast recipe! I love harissa and I'm trying to shift a few of those post-Christmas pounds, so I'll have to try your recipe soon!
Emily Leary says
Thank you. Yes, I love harissa too!
Hannah says
This looks really interesting. I had no idea you could get goats yogurt
Emily Leary says
Yes I was so pleased to discover it and it's yummy too.
Evelyn, Path of Presence says
This looks so interesting! I'm dying to try it - especially your poached egg method. Thanks so much for your creativity and step by step instructions. Pinning and sharing this one =). Blessings, xo Evelyn
Emily Leary says
Thank you so much for the lovely feedback! I'm so glad the step by step pics are helpful.
Jenna says
OH my goodness! This made me hungry!! I know what i'm making for breakfast this weekend :)
Emily Leary says
Thanks! Hope you enjoy it! :D
Sarah Bailey says
Oh now this sounds like an interesting idea, I most definitely need to try the cauliflower steaks! They sound like a delicious and more healthy way to start the day.
Emily Leary says
Thank you! Yes they're really satisfying, easy and yummy.
Emily Fata says
Oh my goodness, this looks like it would be the tastiest breakfast ever! I'll have to try making this myself over the weekend. :)
Emily Leary says
Ahh thank you. I hope you enjoy it - it's super tasty.