Cauliflower Steaks with Fig & Fennel Caponata

Yields 4

Vegetarian- Low Carb - Paleo - Gluten Free - Grain Free - Dairy Free

Cauliflower Steaks

  • 1 Head Cauliflower
  • 2 Tbl Ghee or Coconut Oil or Oil of choice
  • 1/4 tsp Sea Salt
  • 1/8 tsp Freshly Ground Pepper


  • 3 tablespoons olive oil
  • 1 1/2 cups (1/2-inch-diced) red onion
  • 2 cups (1/2-inch-diced) fennel (1 large)
  • 3 garlic cloves, thinly sliced
  • 1/3 cup good sherry vinegar
  • 1 cup canned crushed tomatoes in puree
  • 8 dried Calmyrna figs, stems removed and 1/4-inch-diced
  • 2 1/2 tablespoons coconut sugar or honey
  • 2 tablespoons drained capers
  • 1/2 cup green olives, pitted and coarsely chopped, such as Cerignola
  • 1 teaspoon grated orange zest
  • Kosher salt and freshly ground black pepper
  • 1/3 cup freshly squeezed orange juice
  • 3 tablespoons chopped flat-leaf parsley

Poached Eggs

  1. 4 Eggs (pastured organic if possible)
  2. 1 Tbl Mild Flavored Vinegar 


  1. Preheat the oven to 425F
  2. Slice the Cauliflower across the top, with the stem still in tact, into 4 large steaks about 1/2'' thick. (You may have some smaller pieces that don't form steaks. You can toss these in ghee/oil and roast for snacks)
  3. Line a sheet pan with foil and toss the cauliflower in melted ghee or oil of choice.
  4. Sprinkle with salt and pepper and bake for 15 minutes in the middle rack.
  5. Flip the steaks carefully with a spatula.
  6. Bake for another 15-20 minutes or until browned and crispy.
  7. Remove from the oven and keep covered with foil to stay warm.


  1. Heat the olive oil over medium heat in a 10-inch saute pan.
  2. Add the onions and fennel and saute for 7 to 8 minutes, stirring occasionally, until softened.
  3. Add the garlic and cook for one more minute.
  4. Stir in the vinegar, tomatoes, figs, and coconut sugar, stirring to coat everything with the tomatoes.
  5. Stir in the capers, olives, orange zest, and 1/4 teaspoon pepper.
  6. Bring to a boil, then lower the heat and simmer for 8 to 10 minutes, until thickened.
  7. Stir in the orange juice and parsley.
  8. Taste for seasonings; the caponata should be very highly seasoned but add salt to your palette.


  1. Use a nonstick skillet and bring about 2 inches of water to a boil.
  2. Add vinegar to the water
  3. Crack the eggs seperately into small bowls. This way the eggs will keep their shape and you'll be able to cook them all at the same time.
  4. Slip the eggs into the water one at a time. Work your way around the pan clockwise, so you know which eggs are done first. Tip: Fresher eggs cook faster and have firmer whites.
  5. Cover the pan and turn off the heat.
  6. Wait four minutes.
  7. Carefully scoop them out of the pan, drain them on paper towels.


  1. Lay one piece of the cauliflower onto a plate and cover generously with the caponata.
  2. Place one egg on top of the caponata and sprinkle with a pinch of sea salt if desired.


  1. While the cauliflower is roasting start making the caponata so it will be ready when the cauliflower comes out of the oven.

Adapted Caponata from Barefoot Contessa