For Sunday brunch I made Cauliflower Steaks and eggs topped with fiddleheads.

 Fiddleheads are a wild fern that taste like asparagus,  also high in potassium, iron, and omega 3's. 

Fiddleheads are a wild fern that taste like asparagus,  also high in potassium, iron, and omega 3's. 

Ingredients for Steaks

  • 1 head cauliflower cut into 3/4" steaks ( cut stem side down and handle carefully)
  • 1 Tsp paprika
  • 1/2 Tsp onion powder
  • Salt/Pepper
  • 1 Tbsp avocado oil ( substitute what you prefer)

Preheat oven to 425 F, season your steak both sides and bake for 20 min. Flip over carefully with spatula and bake another 15-20 min. During this time roast 2 garlic cloves for 30min to be used in the sauce recipe. 

Ingredients for Sauce

  • 2 Roasted bell peppers
  • 1/2 C unsweetened Almond milk
  • 2 Garlic cloves, roasted
  • 1 Tbsp fresh Orange Thyme, or any variety 
  • 1 Tbsp horseradish
  • 1/2 Tbsp ghee or butter

In a small sauce pan bring to a simmer ghee, garlic, almond milk, thyme and horseradish. Allow the flavors to combine for 3-4 min. Remove from heat, in a food processor place the bell peppers and the sauce and combine well till smooth. 

Fiddleheads

Rinse your fiddleheads well, and remove any of the brown hairs carefully. I chose to steam mine for 5 min, to keep the natural flavor.  But you could saut√© or roast them, they are not meant to be eaten raw, so choose which method you prefer. I topped this dish off with a fried egg and some red chili flakes.