Rub your cauliflower steaks with olive oil and season with salt and pepper then bake in the oven for 20 minutes
While your cauliflower steaks is baking its time to make my gorgeous beetroot hummus, in a blender add tahini, garlic, lemon, chickpeas, olive oil and beetroot and blend until smooth then season with salt and pepper.
To make the salad mix tomato, cucumber and basil in a bowl then dress with olive oil and vinegar.
Place a pot of water on the stove on a high heat and bring to the boil, then turn the stove down to a low to medium heat till waters comes to a light simmer, then add vinegar to the water.
Crack your fresh eggs into a coffee cup or ramekin then gently poor eggs into the water, let it cook for about 4-5 min, then gently remove with a slotted spoon.
Plate your cauliflower steak on a bed of beetroot hummus then top with your fresh salad and poached egg.