Poached Eggs, Mahinder Kingra

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.

Ingredients:

• 1 medium onion, diced (recommend sweet/yellow rather than white or red) • 1 red bell pepper, seeded and diced • 4-8 garlic cloves, depending on how much you like you dinner companions – finely chopped (roasting the garlic will reduce pungency; if desired, slice the top off a whole clove, drizzle with olive oil, S/P, wrap in foil, bake at 400 F for 20-30 min; also great smeared on crusty bread) • 2 tsp paprika (ideally smoked) • 1 tsp cumin • ¼ tsp chili powder • 28 oz can whole peeled tomatoes, or equivalent fresh • salt/pepper to taste ** If you like it spicy, try adding chipotles in adobo, or berbere, or plain ol red pepper flakes. Optional • 6 large eggs [If you are vegan, as I am, I sometimes add chickpeas – canned or cook your own – for protein boost instead of eggs.] Garnish • 1 small bunch cilantro, parsley, mint…or all three! – lightly chopped • ¼ cup crumbled feta or chevre – or omit, if vegan or dairy-free