Name: Cauliflower Benedict
Prep time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 1/2 head cauliflower; 1 large egg; 1 c. shredded cheddar; Pinch of cornstarch; Kosher salt; Freshly ground pepper; 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

Step 1Make cauliflower patties: Grate cauliflower on a box grater until shredded. Add to a medium bowl and crack in the egg. Add cheddar and cornstarch and season with salt.

Step 2In a large skillet over medium-high heat, heat oil. Add spoonfuls of cauliflower mixture and shape into patties. Cook until brown and crispy, 5 minutes, then flip and cook 5 minutes more.

Step 3Poach 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 1 egg. Let cook 3 minutes, then transfer with a slotted spoon to a paper towel. Repeat with remaining egg.

Step 4Make hollandaise: Discard all but two inches of water and bring to a low simmer. Set a heatproof bowl over saucepan to create a double boiler and add egg yolks. Add lemon juice and whisk until combined, then stir in butter in a steady stream, whisking constantly, until combined. Season with cayenne and salt.

Step 5Serve cauliflower hash brown patties topped with Canadian bacon, poached eggs, and hollandaise. Garnish with paprika and chives.