1 large head cauliflower
Salt and ground black pepper
˝ teaspoon garlic powder
Juice of ˝ lemon
1 tablespoon white or cider vinegar
Truffle oil (or truffle-flavored olive oil)
Heat a grill to medium. Bring a large saucepan of water to a low simmer.
Use a paring knife to trim away the leaves and any stem at the base of the cauliflower, but do not cut out the core. Stand the head of cauliflower upright on its base. Use a large bread or other serrated knife to trim away ˝ inch on either side of the head. Reserve these pieces for another use.
Leaving the head standing upright, use the knife to slice the cauliflower in half down the center to create two even halves. Sprinkle both sides of each half with olive oil, then with salt, pepper, a bit of the garlic powder and a little lemon juice.
Carefully set the “steaks” on the grill, cover and cook for 8 minutes. Use a spatula to carefully flip the cauliflower and grill for another 8 minutes, or until both sides are lightly browned and tender. Transfer to serving plates, then cover with foil to keep warm.
Once the cauliflower is done, add the vinegar to the simmering water.
Crack 1 egg into a small glass, then gently and slowly pour it into the simmering water by bringing the lip of the glass right down to the surface of the water so the egg slides in. Cook for 4 minutes, then use a slotted spoon to lift out the egg (letting excess water drip away), setting it in one of the cauliflower steaks. Repeat with the remaining egg.
Season the eggs with salt and pepper, then drizzle with truffle oil. Serve immediately.
Nutrition values per serving: 270 calories, 18 g fat (3 g saturated), 18 g carbohydrates, 6 g fiber, 12 g protein, 180 mg cholesterol, 400 mg sodium.
J.M. Hirsch, The Associated PressCopyright © 2013 Paddock Publications, Inc. All rights reserved.