Pink Eggs Benedict

Preheat the oven to 230 °C (450 °F). Line a baking sheet with a silicone baking mat or parchment paper.

Baste the cauliflower slices with olive oil and place them on the baking sheet. Cook 20 to 25 minutes, turning half way through cooking. Keep warm until ready to serve.

In a pan, melt 30 ml (2 tablespoons) of butter over medium heat. Then, add the flour, stirring constantly.

Add the milk and wine. Cook while stirring for about 5 minutes. Add the garlic salt, onion powder, and pepper.

In another bowl, whisk the egg yolks and add a drizzle of sauce. Incorporate the beaten egg yolks to the sauce. Stir for 2 minutes until the preparation thickens.

Remove from heat. Add the remaining butter, lemon juice, and beet juice. Whisk vigorously and keep warm until ready to serve.

In a pan, heat the water and vinegar until the water simmers. Using a spoon, create a swirl in the water. Then, crack the eggs one by one in a ladle placed in the middle of the swirl. Cook 3 minutes for runny eggs.

Place the poached eggs on a paper towl and set aside.

Add a bit of sauce on each cauliflower steak. Then, place the poached eggs on top and add the remaining sauce. Garnish with paprika and parsley.