Here is an awesome and healthy brunch / lunch idea I tried today. It was so good, even hubby approved!

Ingredients

• cauliflower head
• 4 tbsp of parsley pesto (1 per side). Recipe for parsley pesto from a previous post
• thick slices of tomatoes
• 1 egg per cauliflower slice
• salt, pepper and garlic salt to taste
• black olives and capers to taste

Cut a cauliflower right in the middle and then cut 2 to 3 1-inch thick slices depending on the size of your cauliflower. Spread generously with parsley pesto on the side facing up.

Place the cauliflower slices in the oven at broil (setting high) about 6 inches from the element. Roast for about 3-5 minutes, checking often. Once it is browning, turn them over and brush with pesto on the other side. Place under the broiler for another 3-5 minutes (or however long it takes to brown in your oven).

Place a slice in the middle of a plate and cover with 2 thick slices of tomatoes.

Fry an egg sunny side up and slide onto the tomatoes. Season with garlic salt and pepper and sprinkle with capers and / or olives if you like them 🙂

Enjoy with a white wine spritzer!!