Cauliflower Benedict

• Gluten free

• Meat

  • 2 slices Canadian bacon

• Produce

  • 1/2 head Cauliflower
  • 1 Chives, Fresh

• Refrigerated

  • 3 Egg, large
  • 4 Egg yolks

• Condiments

  • 1 squeeze Lemon juice

• Baking & Spices

  • 1 Pinch Cayenne pepper
  • 1 Pinch Corn starch
  • 2 Kosher salt
  • 1 Paprika

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 stick Butter
  • 1 cup Cheddar, grated

Found on delish.com

Ingredients

• 1/2 head cauliflower
• 1 large egg
• 1 c. Grated Cheddar
• Pinch of corn starch
• kosher salt
• 1 tbsp. extra-virgin olive oil
• 2 large eggs
• 4 egg yolks
• squeeze of lemon juice
• 1 stick butter, melted
• Pinch of cayenne pepper
• kosher salt
• 2 slices Canadian bacon, warmed
• Paprika, for garnish
• Chopped fresh chives, for garnish

Directions

• Grate cauliflower on a box grater until shredded. Add to a medium bowl and crack in an egg. Add cheddar and a pinch of corn starch and season with salt.In a large skillet over medium-high heat, heat oil. Add spoonfuls of cauliflower mixture and shape into a patty. Cook until brown and crispy, 5 minutes, then flip and cook 5 minutes more.Poach eggs: Bring a saucepan of water to a boil, then reduce to a low simmer. Create a vortex by stirring the water, then drop in an egg. Let cook 3 minutes, then transfer with a slotted spoon to a paper towel. Repeat.Discard all but 2 of water and bring to a low simmer. Add a water over saucepan to create a double boiler and add egg yolks. Add lemon juice and whisk until combined, then stir in melted butter in a steady stream, whisking constantly, until combined. Season with cayenne and salt.Serve cauliflower hash brown patties topped with Canadian bacon, poached eggs, and hollandaise. Garnish with paprika and chives.