ROASTED CAULIFLOWER STEAKS with BEETROOT HUMMUS, TOMATO SALAD, and POACHED EGGS
Instructions: 1. Preheat oven to 400 degrees 2. Rub the cauliflower steaks with olive oil and then season generously with Montreal steak seasoning on both sides 3. Place on baking sheet(s) lined with parchment paper and roast for up to 30 minutes, until edges are brown 4. Make tomato salad by mixing tomatoes, herbs, vinegar, and oil; season with salty and pepper to taste 5. To poach eggs, bring a large saucepan of water to gentle boil; add white vinegar 6. To assemble dish, spread beet-lemon hummus into bottom of 4 shallow dishes 7. Once cauliflower is done, remove from oven and place each steak on the hummus 8. Divide tomato salad evenly and spoon over one end of the steaks 9. Break the eggs individually into a ladle or heat-proof bowl and slip them into the water; cool for 2-3 minutes (but no more!) and remove with a slotted spoon, draining for a few seconds and then placing one egg at the other end of each steak. Once served, have diners break the egg yolks as a sauce. 29
