Fancy a spicy breakfast with plenty of veg to set your 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.
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.
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!