Cauliflower Steaks with Sauteed Porcini and a Poached Egg

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 (Cauliflower)

Extra virgin olive oil (Cauliflower)

Kosher salt (Cauliflower)

For the porcini (Cauliflower)

1/2 pound pancetta, cut into 1/4-inch dice (Cauliflower)

Extra virgin olive oil (Cauliflower)

2 cloves garlic, smashed (Cauliflower)

1 pound porcini or portobello mushrooms, cleaned and cut into 1⁄2-inch dice (Cauliflower)

2 sprigs of fresh rosemary, leaves finely chopped (Cauliflower)

Salt (Cauliflower)

Pinch of crushed red pepper (Cauliflower)

3 tablespoons white vinegar (Eggs)

4 large eggs (Eggs)

Salt (Eggs)

1 bunch of fresh chives, finely chopped (Eggs)

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 (Cauliflower)

Extra virgin olive oil (Cauliflower)

Kosher salt (Cauliflower)

For the porcini (Cauliflower)

1/2 pound pancetta, cut into 1/4-inch dice (Cauliflower)

Extra virgin olive oil (Cauliflower)

2 cloves garlic, smashed (Cauliflower)

1 pound porcini or portobello mushrooms, cleaned and cut into 1⁄2-inch dice (Cauliflower)

2 sprigs of fresh rosemary, leaves finely chopped (Cauliflower)

Salt (Cauliflower)

Pinch of crushed red pepper (Cauliflower)

3 tablespoons white vinegar (Eggs)

4 large eggs (Eggs)

Salt (Eggs)

1 bunch of fresh chives, finely chopped (Eggs)