Healthy Recipes Ingredients Healthy Vegetable Recipes Healthy Cauliflower Recipes Cauliflower Steaks with Poached Eggs & Pesto Hollandaise 5.0 (3) 2 Reviews This weekend-worthy dish features cauliflower “steaks” flavored with Italian seasoning and topped with sautéed kale, a poached egg and pesto-flavored hollandaise. No need to fret over finicky homemade hollandaise—our blender method simplifies the process, bypassing the stovetop hassle with a creamy stable sauce that won’t break or separate. Look for medium heads of cauliflower with compact florets for the best “steaks.” The center-cut slices hold their shape best. Use any extra florets from the sides to make cauliflower rice or roast them separately for a salad. By Renu Anshie Dhar Renu Anshie Dhar Renu Dhar has more than a decade of cumulative experience cooking as a personal chef and culinary instructor. As a personal chef, she developed over 1,000 personalized recipes and meal plans for her clients. EatingWell's Editorial Guidelines Published on August 1, 2024 Tested by Amanda Stanfield Tested by Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Active Time: 25 mins Total Time: 55 mins Servings: 4 Nutrition Profile: No Added Sugar Sesame-Free Soy-Free Vegetarian High-Protein Gluten-Free Gut Healthy Mediterranean Diet Jump to Nutrition Facts Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Cook Mode (Keep screen awake) Ingredients Cauliflower Steaks Cooking spray 2 medium heads cauliflower (about 2 lbs. each), leaves removed and stems trimmed 1 teaspoon Italian seasoning 1/4 teaspoon salt Pesto Hollandaise 3 large egg yolks 1 tablespoon white-wine vinegar 3 tablespoons refrigerated basil pesto 1/4 cup unsalted butter, cubed Poached Eggs & Kale 2 tablespoons white-wine vinegar 4 large eggs 2 tablespoons unsalted butter 2 medium cloves garlic, chopped 1 (8-ounce) bunch curly kale, stemmed and chopped (5 packed cups) 1/4 teaspoon crushed red pepper 1/4 teaspoon salt Directions To prepare cauliflower steaks: Position oven rack in upper third; preheat to 425°F. Line a large rimmed baking sheet with foil; coat with cooking spray. Cut cauliflower heads in half lengthwise; trim the sides to create 2 (1-inch-thick) “steaks” from each head. Arrange the cauliflower steaks on the prepared baking sheet; reserve trimmed florets for another use. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Coat the cauliflower with cooking spray. Sprinkle both sides with Italian seasoning and salt. Roast, flipping once, until browned and tender, 30 to 35 minutes. Meanwhile, prepare pesto hollandaise: Place egg yolks in a blender. Secure the lid on the blender and remove the center piece; place a clean towel over the opening. Process until light in color, about 30 seconds. With the blender running on low speed, slowly pour 1 tablespoon vinegar through the opening; process until blended, 10 to 15 seconds. Add pesto; process until completely blended, about 30 seconds. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Place cubed butter in a glass measuring cup; microwave on High in 20-second intervals until melted, about 2 (20-second) intervals. With the blender running on low speed, slowly pour the melted butter through the lid opening; process until the butter is incorporated and the mixture looks thick, 45 seconds to 1 minute. Transfer to a microwaveable bowl. When ready to serve, microwave on Low until warmed through, 30 to 45 seconds. To prepare poached eggs & kale: Pour water into a deep medium skillet to a depth of 2 inches; bring to a simmer over medium-high heat. Stir in vinegar. Reduce heat to medium-low and create a whirlpool using a spoon; crack eggs, 1 at a time, into the center of the whirlpool. Simmer until the whites are set and the yolks are runny, about 4 minutes. With a slotted spoon, transfer the poached eggs to a paper-towel-lined plate to drain. Carefully drain the pan and wipe it clean. In the dry skillet, melt butter over medium-high heat. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add kale; cook, stirring constantly, until tender-crisp and wilted, about 3 minutes. Remove from heat. Divide the kale among 4 plates; top each with 1 cauliflower steak, 1 poached egg and about 2 tablespoons hollandaise. Sprinkle with crushed red pepper and salt. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel EatingWell.com, August 2024 Rate It Print Nutrition Facts (per serving) 431 Calories 32g Fat 19g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 cauliflower steak, 1/2 cup kale, 1 egg & about 2 Tbsp. hollandaise Calories 431 % Daily Value * Total Carbohydrate 19g 7% Dietary Fiber 7g 25% Total Sugars 7g Protein 20g 40% Total Fat 32g 42% Saturated Fat 15g 75% Cholesterol 417mg 139% Vitamin A 598µg Vitamin C 178mg 198% Vitamin D 2µg Vitamin E 4mg 23% Folate 260µg Vitamin K 456µg Sodium 554mg 24% Calcium 238mg 18% Iron 4mg 20% Magnesium 79mg 19% Potassium 1166mg 25% Zinc 2mg 22% Vitamin B12 1µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.