Cauliflower for breakfast

Cauliflower steaks!

If you thought Kale was hip to eat well now it’s all about the cauliflower. Often accompanied by a cheese sauce in my youth I have now find many more healthy ways to add this humble ingredient in to my meals adding texture and an abundance of nutrients.

This breakfast is so delicious, it bring out the true flavour of the cauliflower. All those doubtful of this vegetable, I urge you to try this version before you right it off. It’s the way it should be made, and the flavour is divine, no more boiling it as an additional vegetable to a Sunday roast!

I have made this for friends and family who were sceptical but are now converted cauliflower lovers.

Eating cauliflower regularly is a simple way to get  nutrients into your body. One serving of cauliflower contains 77 percent of the recommended daily value of vitamin C. It’s also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese. Cauliflower is powerhouse  it is a antioxidant and phytonutrient. It’s packed with vitamin C (as we know but this helps the bodies immunity), beta-carotene, kaempferol, quercetin, rutin, cinnamic acid, and much more. Antioxidants are natures way of providing your cells with adequate defence against attack by reactive oxygen species such as cancer.

Sulforaphane is an anti cancer compound found in cruciferous vegetables such as the cauliflower and broccoli and has been shown to kill cancer stem cells, thereby slowing tumor growth. Some researchers believe eliminating cancer stem cells may be key to controlling cancer.”

I have packed this breakfast a punch by adding eggs, spinach, and tomato this is a winning combination of ingredients. Please give it a try, I promise you won’t regret it – that is unless you don’t like cauliflower, and then maybe you might.

Serves 1 – takes 10 minutes, you could have this for a brunch with friends


  • Half a cauliflower per person sliced into steaks just over half an inch thick. 1 inch might be too much but try it.
  • 1.5 table spoon of coconut oil
  • Pinch of himalayan salt
  • 1 egg
  • Handful of spinach (washed)
  • 1 tomato halved
  • Sprinkle of dried chilli flakes


  1. Heat oven to 150
  2. Heat a frying pan with 1 tablespoon of oil add the the cauliflower cook on both sides 5/6 minutes each side. Add a pinch of salt.
  3. Once this is done put it in the oven to wait.
  4. Fry the egg in coconut oil sunny side up.
  5. Remove egg on to waiting egg and use the remaining oil for the spinach and the tomato which should be cooked face down.
  6. Add to the plate all together and finish the cauliflower with the flakes.