A bit fanciful to call these CHOPS, though the soft chunkiness gives a similar sensation in the mouth.
The taste is pure cauliflower, which I love.
The egg(s) on top are optional but add to the interest.
- 1 large cauliflower
- simple dressing–3tbs olive oil and 1 tbs of red wine vinegar, salt and pepper
- grated parmesan to sprinkle
- salt and pepper
Heat the oven to 200c.
Rest the cauliflower base on a chopping board–making sure it’s secure and won’t wobble.
You are cutting top to toe.
With a large knife carefully cut down through the head in roughly one inch wide slices.
Fascinating to see the thick filigree of this beautiful vegetable in cross section.
Cover a shallowing baking tray with foil and brush with oil; arrange the chops on the tray. (You may wish tidy the pieces with a sharp knife, but don’t cut through the little connecting stems.)
Generously brush each chop with the dressing and season with salt and pepper.
Slip the tray in the top of the oven for about 30 minutes.
After about half an hour turn them over–easing them gently off the foil.
Top with a generous sprinkling of grated parmesan.
Pop the tray back into the oven for about another 15 minutes.
Wise to check during both oven sessions–as the thickness of the slices will vary.
Serve with a poached or fried egg and green salad.
Robin Ellis 
This looks delicious! Were the eggs poached in the dishes you are serving them in?
Yes. They are purpose-made egg poachers. Convenient, but Meredith doesn’t enjoy cleaning them afterwards.
I have the same egg poachers and have found an easy way to clean them. I don’t eat the eggs in the cups. I use a soup spoon and run it around the rim of the egg to loosen it from the cup, then scoop the egg out of the cup. If there’s any large residue from the egg whites in the cup (usually not), I use the spoon to scoop it out. Then I submerge the poacher cup back in the pot I used to boil the egg. The water will still be very hot. After eating I remove the cup from the pot, turn it inside out and use a small paring knife to gently scrape off any leftover egg white on the cup. Then wash normally and voilà — clean egg cup. Love these egg poachers!
Thanks for the tip, Judy.
THANK YOU FOR CAULIFLOWER RECIPE. SO SIMPLE AND DELICIOUS
YOU REMINDED ME THAT I LOVE CAULIFLOWERS!!!
Now that I HAVE to try – sounds delicious. I’d happily eat that as a main course, but I suspect other members of the family would want this as a ‘side’ to a real chop!! (Silly them!)
Thank you. I’m going to do this for supper tonight.
Another wonderful post already.
I will never forget strolling many times along Berwick Street Market, back in the 70s, and the loudest voice one heard was ” Collie ere”!
Great photography.
I love cauliflower so this will be a go!!!!
I will try this at the weekend, it looks so delicious
I read in some a gourmet cooking magazine some years past cocoa (the unsweeten kind) and smoked spanish paprika sprinkled on top w olive oil makes a good combination. I tried it and they were right! Just a pinch or two of the cocoa.
This looks like cauliflower heaven. I can’t wait to try it. I think you have surpassed yourself on the cauliflower front with this one, Robin.
(The 16-year old in me is still cringing. What! You get to write to Robin Ellis and you write about cauliflower all the time. Little did she think all these years ago that years into the future we’d have a love of cauliflower in common. Still my favorite vegetable – provided it is not overcooked of course 🙂
This looks delicious and I will definitely be trying it soon. Thank you Mr Poldark. ☺️
Pleasure!
Loved cooking and eating this dish
Good to hear–hooray!
Thank you for this great idea for another way to use caulifower! Apparently there is a glut of UK cauliflower at the moment due to the weather this winter so any new suggestions for serving this delicious vegetable are particularly welcome right now. I look forward to trying this.
Driving over to Godolphin woods yesterday a big plump cauliflower fell off the back of a tractor trailer 😁 instantly stopped and rescued it and thought back to this recipe – haven’t got any Parmesan so going to place a slice of jarlsburg on top and see how that goes !
Good thinking and finders–keepers!