A delectable twist on the Mexican breakfast dish, our Roasted Cauliflower Steak Huevos Rancheros swaps out the traditional tortilla and subs in spicy chorizo, avocado and jalapeño in addition to the classic over easy egg yolks.
What I've come to love about brunch is probably the same thing that made me question it all these years – the sky's the limit in the kitchen.
With endless variations and no real definition of what brunch actually is, (Breakfast? Lunch? An excuse to drink before noon?) it's the unknown and full creative control in the kitchen that's slowly making it climb the charts as one of my favourite meal times.
But what makes a good brunch dish? For us, it's all about putting a twist on traditional breakfast/lunch dishes like our Mexican Shakshouka, Blueberry French Toast Cakes or our Roasted Pears with Streusel. And like these dishes, it's about the layers of ingredients, vibrant colours and varying textures that make our eyes light up and give us that ever so popular brunch glow.
Putting our twist on the classic Mexican breakfast, we swapped the warm tortilla wrap for a roasted cauliflower steak and created our own huevos rancheros inspired brunch.
Huevos Rancheros is a traditional Mexican breakfast including fried eggs served over a corn tortilla and loaded with salsa. Translated to mean ranch eggs, other variations of this dish include a layer of refried beans, guacamole or chorizo sausage.
But the real treasure of the dish is like we said above, the layers the colours and the textures, and cutting into the running yolk, watching it glaze over the salsa and tortilla.
Putting our twist on the classic Mexican breakfast, we swapped the warm tortilla wrap for a roasted cauliflower steak and created our own huevos rancheros inspired brunch.
Assembling this dish is almost as fun as eating it. Lay the roasted cauliflower steak on a plate, pile on a few tablespoons of salsa, allowing it to spill over the edge of the cauliflower, and top it with an over easy egg.
Dress your plate with sausage coins, avocado slices and halved cherry tomatoes, and finish with a sprinkling of red onion, cilantro and jalapeño.
Now for the fun part. Using a knife, cut a slit in your egg yolk and allow it to ooze out over your roasted cauliflower steak and – and dig in, just don't forget to come up for air between bites.
Roasted Cauliflower Steak "Huevos Rancheros"
Ingredients
- 1 head cauliflower cut into ½ inch rounds
- 1 tablespoon olive oil
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 chorizo sausages
- 4 large eggs
- 1 avocado
- ½ cup salsa
- 1 jalapeno thinly sliced
- ¼ chopped cilantro
Instructions
- No. 1 | Preheat your oven to 400°.
- No. 2 | To prepare the cauliflower, cut off all the leaves and trim the stem. Either with base or side of the cauliflower on the cutting board, cut into ½ inch slices. Gently place the steaks on a parchment lined baking sheet. Drizzle with olive oil and season with chili powder, paprika, salt, and pepper. Carefully turn them over and season the other side. Place in the oven to roast for 30 minutes.
- No.2 | After the cauliflower has roasted for 15 minutes, flip the steaks and add the sausages to the pan, and roast for the remaining 15 minutes. Alternatively you can roast the sausages on a separate pan.
- No. 3 | While the cauliflower and sausages roast, prepare your eggs as desired. For best results, we suggest cooking your eggs sunny side up, over easy, or poached, as long as it has a runny yolk.
- No. 4 | For plating, lay the roasted cauliflower steak on a plate, pile on a few tablespoons of salsa, allowing it to spill over the edge of the cauliflower, and top it with an over easy egg. Dress your plate with sausage coins, avocado slices and halved cherry tomatoes, cilantro and jalapeño.
Bon appetit,
Chef Sous Chef
Kaity W says
I could eat the cauliflower steak by itself. So delicious! Your photography is stunning.