Featured in Fresh Chefs, a collection of recipes from the 4-H family

About the Activity

"In the finals of "Worst Cooks" in America against Bobby Flay, this was part of the entrée – which included a steak and roasted kale chips – that led us to victory. When we won, all the judges kept saying, "We're totally gonna steal this idea!" And they can – but it's mine first, and I want to share it with you. It's a simple but cool and innovative way to cut and roast cauliflower so it has the textural feel of a steak. This dish is so good that my recruit Kelly brought home a lot of money because of it!"

Grades: 1-8
Topic: Food Science, Food Safety

Preparation Time: 30 Minutes
Cook Time: 1 Hour
Servings: 4

Submitted by Anne Burrell, Host of Food Network’s Worst Cooks in America: Celebrity Edition, New York 4-H Alumna

cauliflower steak and poached egg recipe from New York 4-H Alumna and celebrity chef Anne Burrell

Supplies and Ingredients

Gather the following ingredients and supplies for this activity.

1 head of cauliflower, trimmed and cut into four 1⁄2-inch cross-section slices from the middle, rounded outside edges removed and cut into bite-size florets
Extra virgin olive oil
Kosher salt
For the porcini
1/2 pound pancetta, cut into 1/4-inch dice
Extra virgin olive oil
2 cloves garlic, smashed

1 pound porcini or portobello mushrooms, cleaned and cut into 1⁄2-inch dice
2 sprigs of fresh rosemary, leaves finely chopped
Pinch of crushed red pepper

3 tablespoons white vinegar
4 large eggs
1 bunch of fresh chives, finely chopped

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Activity Steps


  1. Preheat the oven to 375°F.
  2. On a baking sheet, toss the cauliflower florets with olive oil and salt. Add the “steaks” to the baking sheet, coat with olive oil, and season with salt. Bake for 20 minutes, then flip the steaks and stir the florets. Bake for another 15 to 20 minutes or until the cauliflower is soft and brown. Remove from the oven and reserve.


  1. Toss the pancetta in a large sauté pan with a few drops of olive oil and bring the pan to medium-low heat. Cook the pancetta, stirring occasionally, until it is brown and crispy and has rendered some fat, 8 to 10 minutes.
  1. Toss in the garlic and cook until golden and aromatic, 2 to 3 minutes. Remove the garlic and ditch it—it has fulfilled its garlic destiny.
  2. Crank up the heat to medium-high. When the fat starts to sizzle, toss in the mushrooms and rosemary and stir to combine. Season with salt and crushed red pepper. If the pan seems dry, add a few more drops of olive oil. Cook the mushrooms, stirring occasionally, until they start to soften, 3 to 4 minutes.
  3. Using a wooden spoon, scrape any brown deliciousness off the bottom of the pan.

Remove from the heat, taste, and reseason if needed. Toss in the reserved cauliflower and keep warm over low heat.


  1. Fill a medium saucepan two-thirds of the way with water and add the vinegar. Bring the water to a boil (BTB), then reduce the heat until no bubbles break the surface of the water. You are creating a very gentle cooking environment—like an egg Jacuzzi.
  2. Break the eggs very close to the surface of the water and cook for 4 minutes or until the whites are cooked through and the yolks are warm and runny.


  1. Place a cauliflower “steak” on each serving plate and top each with a spoonful of the porcini hash.
  2. Using a slotted spoon, carefully remove each egg from the poaching liquid and make a pit stop on a paper towel to blot any excess water. Nestle an egg on top of the porcini and cauliflower. Sprinkle the eggs with a few grains of salt and some chives and serve immediately.
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