Description

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!

Ingredients

Scale

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)

Instructions

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.

Assembly:

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!

Notes

* 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