Cauliflower "Steak" and Eggs

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Ingredients

• 1 head of cauliflower, sliced
• 1 Tablespoon olive oil or butter
• salt & pepper to taste
• 4 Petaluma Pastures pasture-raised eggs

Chermoula

• 1 garlic clove
• 2 pinches of fine sea salt
• ¼ teaspoon smoked paprika
• ½ teaspoon freshly ground black pepper
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon ground cumin
• ¼ cup olive oil
• 1 lemon, juiced
• 1 cup fresh cilantro leaves, plus extra for garnish

Instructions

1. Preheat oven to 425°F. Cut the cauliflower from top to bottom into ½-inch thick slices. Save any florets or small pieces for another dish.
2. Rub steaks with the olive oil or room temperature butter and season with salt and pepper.
3. Roast in a baking sheet until golden and tender but not mushy, 15 to 25 minutes.
4. Meanwhile, make your Chermoula: In a food processor pulse the garlic until minced. Add the salt, spices, oil, and lemon juice, and pulse to combine.
5. Roughly chop the cilantro, add in and pulse until a smooth consistency is reached. Transfer to a bowl and set aside.
6. Bring a shallow pot of water to a simmer over low heat. Gently stir the water to create a whirlpool.
7. Crack 1 egg into a small dish, then carefully transfer the egg to the center of the whirlpool.
8. Poach the egg for 3 to 4 minutes.
9. Remove the egg from the water with a slotted spoon and place it on a clean kitchen towel to absorb any water. Repeat with the remaining eggs.
10. To serve, place a generous dollop of Chermoula on each plate, followed by a cauliflower steak. Top with a poached egg and sprinkle a pinch of salt. Enjoy immediately!