Roasted Cauliflower Steak "Huevos Rancheros"

Overhead view of Roasted Cauliflower Huevos Rancheros

5 from 1 vote

Roasted Cauliflower Steak "Huevos Rancheros"

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.

Prep Time10

Cook Time30

Course: Breakfast, food and drink, Main

Cuisine: Mexican Inspired

Keyword: Breakfast, Real Food, Whole30

Servings: servings

Calories: 382kcal

Author: Philip Lago and Mystique Mattai

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 cup cilantro

Instructions

Preheat your oven to 400°.
To prepare the cauliflower, cut off all the leaves and trim the stem. Either with the 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.
After the cauliflower has roasted for 15 minutes, flip the steaks, add the sausages to the pan, and roast for the remaining 15 minutes. Alternatively, you can roast the sausages in a separate pan.
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.

Nutrition