Heat the remaining oil in a frying pan, crack in the eggs and cook until crispy. Spread the romesco sauce over 2 plates and top with the cauliflower steaks and fried eggs. Scatter over the almonds and parsley before serving.
Ingredients
- olive oil 3 tbsp
- onion ½, thinly sliced
- red peppers 2, roughly sliced
- orange pepper 1, roughly sliced
- saffron a pinch
- ciabatta 1 thick slice or ½ ciabatta roll, toasted and torn into chunks
- blanched almonds 25g, plus extra to serve, toasted and roughly chopped
- harissa 1½ tsp
- lemon ½, juiced
- cauliflower 1, cut into 2 x 3cm-thick slices (cut from the middle, saving the ends for soup)
- eggs 2 large
- flat-leaf parsley a handful, torn
Method
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Step 1
Heat 1 tbsp of olive oil in a frying pan and cook the onions and peppers for 7-10 minutes or until soft and golden. Add the saffron with 150ml water and bubble for 30 seconds, then tip into a food processor with the bread, almonds, harissa, lemon juice and some seasoning. Pulse to a rough paste, then tip into a pan and keep warm.
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Step 2
Heat the oven to 200C/fan 180C/gas 6 and heat a frying pan over a high heat until very hot. Rub the cauliflower steaks with another tbsp of oil and char for 2 minutes on each side. Transfer the steaks to a roasting tray and roast for 20 minutes or until tender.
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Step 3
Heat the remaining oil in a frying pan, crack in the eggs and cook until crispy. Spread the romesco sauce over 2 plates and top with the cauliflower steaks and fried eggs. Scatter over the almonds and parsley before serving.
Nutritional Information
- Kcals 533
- Fat 32.7g
- Saturates 5.2g
- Carbs 32.4g
- Sugars 18.1g
- Fibre 10.1g
- Protein 22.2g
- Salt 0.6g
