This weekend dish features cauliflower “steaks” seasoned with Italian herbs and topped with sautéed kale a poached egg and pesto hollandaise sauce. No need to worry about fiddly homemade hollandaise sauce: our blender method simplifies the process and bypasses the stovetop hassle for a creamy stable sauce that won’t split or crack. Look for medium-sized heads of cauliflower with compact florets for the best “steaks.” Center-cut slices hold their shape best. Use any extra florets from the sides to make cauliflower rice or toast them separately for a salad.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 EatingWell | 2024-07-26 16:00:37 |  2,805 Views |
Breakfast Cauliflower Steaks with Poached Eggs Kale & Pesto Hollandaise Sauce
Amanda Stanfield is an assistant at Test Kitchen at Dotdash Meredith Food Studios. She earned her bachelor’s degree in journalism and strategic communications from Hampton University. After graduating Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit. In 2018 she transitioned into the food industry and began training in high-end restaurants in Atlanta. She later earned her culinary degree from Johnson & Wales University and has worked in kitchens ranging from boutique restaurants to conference hotels. As a true foodie Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthily. When she’s not cooking up delicious recipes you can find her lounging around the pool or watching a good sci-fi flick.
Emily Lachtrupp is a Registered Dietitian with experience in nutritional counseling recipe analysis and meal planning. She has worked with clients struggling with diabetes weight loss digestive issues and more. In her free time you can find her enjoying all that Vermont has to offer with her family and her dog Winston.
Photographer: Jen Causey Food Stylist: Jennifer Wendorf Props Stylist: Priscilla Montiel
