Cauliflower Steak with Eggs


An alternative way of serving your eggs, and a fun way of having cauliflower!


  • 1/2-1 cauliflower

  • Oil  (coconut, rapeseed, avocado)

  • Salt 

  • 2 eggs

  • 2 good handfuls of washed spinach

  • 2 tomatoes, cut in half

  • Vinegar (balsamic, sherry)

  • A sprinkle of chilli flakes (optional)


  • Pre-heat the oven to 180 degrees C

  • Slice the cauliflower into four steaks just over 1/2 inch / 2.5cm thick

  • Heat  a frypan with one tablespoon of oil over a medium heat

  • Pop the cauliflower steaks into the pan and cook for five minutes on both sides

  • Season with a sprinkle of salt

  • Check the steaks are cooked through, being careful not to burn, then pop them in the oven or a warming drawer to keep warm while you crack on with the rest

  • While the cauliflower is cooking, sprinkle some sea salt flakes and vinegar over the cut end of the tomatoes. Set aside.

  • Put the frying pan back onto a medium heat and put in a tbsp of oil

  • Add two to four eggs, depending on the size of your frying pan and cook sunny-side up, keep the yolk runny

  • While the eggs are cooking, pop another pan on medium heat and add a tbsp of oil

  • Add the tomatoes to the frying pan face down and cook for a few minutes until they start to soften a little

  • Take the spinach and add it to the pan, stirring gently until it has wilted

  • To serve, place an egg on top of the cauliflower steaks along with 1/2 a tomato and some spinach. Season and add a sprinkle of dried chill flakes (optional) 



30 mins

This meal takes five to 10 minutes to prep, and then 15 to 20 minutes to cook.


This recipe will give you enough for four servings.

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