Look for medium heads of cauliflower with compact florets for the best steaks.
The center-cut slices hold their shape best.
Use any extra florets from the sides to make cauliflower rice or roast them separately for a salad.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Line a large rimmed baking sheet with foil; coat with cooking spray.
Arrange the cauliflower steaks on the prepared baking sheet; reserve trimmed florets for another use.
Coat the cauliflower with cooking spray.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Sprinkle both sides with Italian seasoning and salt.
Roast, flipping once, until browned and tender, 30 to 35 minutes.
Meanwhile, prepare pesto hollandaise:Place egg yolks in a blender.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Secure the lid on the blender and remove the center piece; place a clean towel over the opening.
Process until light in color, about 30 seconds.
Add pesto; process until completely blended, about 30 seconds.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Transfer to a microwaveable bowl.
When ready to serve, microwave on Low until warmed through, 30 to 45 seconds.
Simmer until the whites are set and the yolks are runny, about 4 minutes.
With a slotted spoon, transfer the poached eggs to a paper-towel-lined plate to drain.
Carefully drain the pan and wipe it clean.
In the dry skillet, melt butter over medium-high heat.
Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
Add kale; cook, stirring constantly, until tender-crisp and wilted, about 3 minutes.
Sprinkle with crushed red pepper and salt.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
