Say hello to grounding, satiating and super colourful fare! Take your weekend brunch plans to your own kitchen and make yourself some Turmeric Roasted Cauliflower and Poached Eggs with Roasted Beet Hummus. The recipe is vegetarian, paleo, gluten free and sure to impress guests, but be warned: it’s very tempting to keep every bite to yourself!
Say a great big “hel-llllloooooooo, gorgeous” to the brunch of your DREAMS.
Raise your hand if you would happily eat roasted vegetables for days, no matter what the meal. If I had 10 hands they’d all be up in the air, but suffice it to say that my oven has been getting quite the workout over the past couple of weeks.
There’s no denying that LA has countless amazing brunch spots, and since moving here I’ve been chipping away at my restaurant hit list. This could easily become a habit, but lucky for my wallet, one weekend activity I’ve really been enjoying is making my own fancy-ish (but not really) brunch spreads at home. They feel more special than my usual weekday eats, and these days most creations have included – yep, you guessed it – roasted vegetables.
The Turmeric Roasted Cauliflower with Poached Eggs and Roasted Beet Hummus I’ve got for you today looks like a long recipe, and clearly has a long name. But really, it’s just a few simple (repeated) ingredients with roasted veg at the heart of it all. Grab your sheet pans because this is one you have to try!
A bit more about why this recipe is awesome…
Roasted beet “hummus”
This isn’t classic chickpea-based hummus, which is great news if you’re out of chickpeas, and for those of you who prefer to follow a paleo or Whole30-compliant lifestyle. Instead, I riffed on my veggie-based roasted beet and ginger hummus, with plenty of tahini for creaminess and roasted cauliflower for volume and extra vitamin C. And yes, this entire recipe would probably be more conveniently eaten out of a bowl, but I couldn’t resist putting it on a plate so that you could see that gorgeous bright-pink schmear.
Prep note: If you prefer, you can make your beet hummus days in advance. You’ll have leftovers – and I think you’ll be happy about that!
Turmeric roasted cauliflower
This golden crunchy goodness is an immunity-boosting superstar with its vitamin C content, and is SO easy to make! (Seriously if you don’t want to make this entire recipe, please just do yourself a favour and make yourself a pan of roasted cauliflower!) The turmeric adds anti-inflammatory properties, and including black pepper along with a spritz of healthy fat to coat the florets means your body will be able to reap more of turmeric’s benefits.
I might be the only crazy person who claims that the process of poaching eggs is therapeutic, but before you judge, promise me you’ll at least give it a go! Instructions are below and in my experience, I’ve found the perfect length of cooking time is 4 minutes. Depending on how hungry you are, you can add 1 or 2 to each portion. They’ll provide you with protein and tons of other nutrients, including lutein for eye health and choline to protect your brain.
In addition to the ingredients above, there’s a ton of greenery in here to help you hit your daily quota. Kale and microgreens are some of the most nutrient-dense greens you can consume, and cucumbers are made up of 95% water, making them perfect for restoring your body’s hydration. Finally, all three have detoxification benefits, which we can all appreciate after a few nights out on the holiday social circuit!
Take your weekend brunch plans to your own kitchen with this Turmeric Roasted Cauliflower and Poached Eggs with Roasted Beet Hummus. The recipe is vegetarian, paleo, gluten free and sure to impress guests, but be warned: it’s very tempting to keep every bite to yourself!
For the beet “hummus”
- 1 large beet, peeled and chopped into bite-size chunks
- 2 cups raw cauliflower florets
- 2 cloves garlic, peeled
- 3 tbsp extra virgin olive oil or avocado oil
- sea salt and black pepper
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp tahini
- water, to thin as needed
For the turmeric roasted cauliflower:
- 1 small head of cauliflower, chopped into bite-size florets
- 1 tbsp extra virgin olive oil or avocado oil (or use a mister)
- 1 tsp yellow curry powder
- 1/2 tsp ground turmeric
- sea salt + pepper to taste
For the cucumber salad:
- 1 1/2 cups diced peeled cucumber
- 1/4 cup very thinly sliced red onion
- 1 tbsp each extra virgin olive oil + red or white wine vinegar (or ACV in a pinch)
- 1 tbsp minced fresh parsley, plus sea salt + pepper to taste
For the rest:
- 4 cups chopped curly kale, stems removed
- 1 tbsp each extra virgin olive oil + lemon juice
- 2–4 eggs (depending on how many you’d like in each portion)
- microgreens/sprouts of choice, and za’atar or dukkah (to garnish, optional)
Make the hummus:*
- Line a baking sheet with parchment and preheat the oven to 450F. Scatter the beets, cauliflower and garlic onto the baking sheet. Spritz or lightly brush with a bit of the olive oil. Sprinkle with sea salt and pepper.
- Roast for 20 mins.
- Combine all ingredients for the hummus in a food processor and puree until completely smooth. Adjust the consistency with a little water if it seems too thick. (It will thicken in the fridge.)
For the turmeric roasted cauliflower:
- Line a baking sheet with parchment. Preheat the oven to 450F if not already done.
- In a big bowl, mist or toss the cauliflower in oil, followed by seasonings. Stir well to coat.
- Scatter florets onto the baking sheet. Roast for 25-30 mins, flipping half way, or until edges are crispy.**
For the greenery:
- Toss together all ingredients for the cucumber salad.*** Set aside to marinate until you’ve finished making everything else.
- Massage the kale with olive oil in a large bowl, squeezing it with your hands to soften the leaves.
Poach the eggs:
- Heat a pot of water (~2” deep) on the stove until just shy of boiling.
- Meanwhile, crack one egg into a small bowl. (This makes it easier to pour into the pot.)
- Once the water is nearly boiling, pour in a drop of vinegar and stir to create a slow whirlpool.
- Gently pour the egg into the middle and let it cook for 4 minutes. (Add 1 more minute for a yolk that is almost fully set.)
- Scoop the egg out with a slotted spoon. Blot any excess water off. Repeat with remaining eggs.
- Place a big dollop of beet hummus on each plate and spread it with the back of a spoon.
- Divide the massaged kale between the plates, followed by the roasted cauliflower in the middle.
- Arrange an egg on top of each mound of cauliflower, followed by cucumber salad.
- Garnish with microgreens and sprinkle with za’atar (optional), then serve!
- * Hummus can be made up to 4 days in advance. Keep it stored in the fridge in a sealed container to maintain freshness.
- **If you want extra crispy cauliflower, switch your oven to the broil setting for the last couple minutes of cooking. Monitor carefully – we don’t want burning!
- ***Cucumber salad can be made up to 2 days ahead of time. The flavour gets better the longer you let the cucumbers sit in their dressing!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: brunch
- Method: roast
Keywords: turmeric, roasted cauliflower, paleo, vegetarian, beets, fall, winter, Whole30, gluten free, dairy free, anti-inflammatory
So tell me… what does your ideal brunch involve? Do you tend to prefer sweet or savory dishes?