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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 orallergy consultant to find out what's best for you first.
So goat's yogurt offers lovely taste andit'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.
Topoach 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?
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5 from 3 votes
Cauliflower "Steak" and Eggs Breakfast Recipe
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.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: African
Diet: Gluten Free, Vegetarian
Servings: 4 plates
Author: Emily Leary
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
Calories: 161kcal | Carbohydrates: 9g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 170mg | Sodium: 207mg | Potassium: 339mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2240IU | Vitamin C: 62.8mg | Calcium: 134mg | Iron: 1.6mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
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