1cauliflower headyou might not need the entire cauliflower head
1red bell pepper
2avocados
4poached eggsor fried eggs
Olive oil
Fresh lemon
Salt and pepper to season
Cilantro Mint Cherry Salsa
1lbfresh cherriespitted and quartered
2tbspchopped cilantro
2tbspchopped mint
2 ½tbspbalsamic vinegar
2tsphoney
½medium red onionfinely chopped
Salt
Instructions
The day before (this can be done on the day of as well)
Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
Cut the base of the cauliflower to remove the stem. Place the cut side down, and cut 4 x ¾ inch thick slices (to resemble “cauliflower steak”). Place the cauliflower slices on the baking tray. Brush both sides with oil and season each slice with a pinch of salt and pepper.
Cut the red pepper in half and remove the core and stem. Cut each half into half again (4 quarters) and coat each piece with some olive oil. Place each piece, skin side up on the same baking tray and sprinkle with some salt.
Roast in preheated oven for 30 minutes, until cauliflower is slightly charred on both sides, and the red pepper has charred blisters on the skin. For cauliflower - flip them over half way through roasting. Red pepper does not require flipping.
Once the vegetables have roasted, remove the red pepper pieces with some tongs and place in a bowl. Cover the bowl with plastic wrap to let the pieces steam for a few minutes. Remove the skin when it’s cool enough to handle. Cut each quarter in to half and store in an airtight container/jar, in the fridge.
Let the cauliflower cool down, and place them in an airtight container in the fridge until the following morning.
If using immediately, keep the vegetables in a warm oven until ready to use.
On the day of
Set oven to warm. Place the cauliflower and roasted red pepper on a lined baking tray and place in the warm oven to heat up.
Place a nonstick pan on medium high heat and heat a drizzle of olive oil. When the pan is hot, place the halloumi cheese slices in the pan. Pan fry each side for about 1 ½ - 2 minutes, until each side is golden brown. Transfer the halloumi slices to the warm oven until needed.
Fry, poach or half boil the eggs to your liking at this point.
When ready to serve, cut the avocados in half, remove the seed and pick out the flesh with a spoon. Slice each half into slices and squeeze lemon juice over them generously to completely coat.
Cilantro Mint Cherry Salsa
The day before - pit and quarter the fresh cherries and store them in an air tight container until the following day.
On the day of - chop the cilantro, mint and onions. Add these, and the balsamic vinegar and honey to the quartered cherries. Mix and season with salt. Set aside in the fridge until needed.
Assembly
Place the warm cauliflower slice on each plate. Top with slices of avocados (about ½ of a small avocado per person). Next, two slices of roasted red pepper, followed by the warm pan fried halloumi cheese.
Finally place the egg on top followed by the cherry salsa.
Optional - drizzle extra olive oil, honey and black pepper. Enjoy!