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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Kat (The Baking Explorer) says
This looks absolutely delicious! And healthy too!
Emily Leary says
Thank you - I'm so pleased with it.
Dasha says
This looks absolutely delicious, I think my 18 months old would like it! And I love this brand too
Emily Leary says
Ooh good thinking! Yes, the harissa isn't too spicy but you can of course use less for young palates if you like!
Vasundhra says
I would love to try this recipe for breakfast, it will be such a healthy and delicious start to the day. This cauliflower steak has amazing colors!
Emily Leary says
It's pretty, isn't it? Glad you like it!
Nichola - Globalmouse says
Oh my goodness these look amazing. I adore harissa and am really in to eating cauliflower at the moment so will have to give these a go. Soon!
Emily Leary says
Thanks so much. The harissa and cauli go beautifully together so I think you're in for a treat!
Tanya Brannan says
I would never have thought of using cauliflower in this way, but it looks amazing. I adore poached eggs but have not tried to cook them in the Clingfilm method. Guess what i will be trying tomorrow!!
Emily Leary says
Thank you! I hope you enjoy them!
Luci says
This looks really tasty. I'll have to try this out when I am wanting something vegetarian.
Emily Leary says
Excellent! I hope you enjoy it.
Kendra W. says
This is a very unique recipe, I would definitely try this! Pinning for later. Thanks for sharing.
Emily Leary says
Thanks so much. I can't wait to hear what you think once you've tried it.
Melanie williams says
This is a great breakfast idea! It looks so pretty and I bet it tastes fab x
Emily Leary says
Thank you very much. It really is delicious if I do say so myself!
Lisa Rios says
I love cauliflower. It is so healthy for you and delicious too. I will have to try this recipe.
Emily Leary says
Yes I agree - cauliflower is wonderful. Hope you enjoy this dish :)
Bethany says
I have never thought about cooking a cauliflower like this before, very interesting for sure. But I can’t knock it until I try it, so definitely going to give it a go.
Emily Leary says
Yay. I hope you really enjoy it. It's a bit of a revelation.