Cauliflower (3 3/4 cups)
into large pieces. Boil or steam cauliflower until just tender, about 5-6 minutes depending on size of pieces. Drain and rinse with cold water until cool. Allow to drain completely and press dry with a paper towel to absorb any excess moisture.
Using a food processor, pulse together cooked cauliflower,
Oat Flour (1/2 cup)
Large Eggs (2)
Kosher Salt (1/2 tsp)
Ground White Pepper (1/4 tsp)
until combined and cauliflower is broken down into small bits.
Parmesan Cheese (1/2 cup)
Scallions (1 bunch)
Dried Parsley (1/2 tsp)
Olive Oil (2 Tbsp)
in a non stick pan over medium heat.
Using approximately 1/4 cup of cauliflower mixture, form into patties by scooping into a 3 inch ring mold set in the bottom of the pan and flatten with a spoon. Remove the ring mold and repeat for remaining cakes.
Cook for 4-5 minutes per side until golden and keep warm uncovered in a 200 degrees F (95 degrees C) oven. Repeat with remaining cauliflower mixture to make a total of 8 cakes.
To make the avocado dressing, split
in half and remove pit.
Scoop out flesh into the bowl of a food processor or blender. Add
Fat-Free Yogurt (1/4 cup)
Olive Oil (1 Tbsp)
Kosher Salt (1 pinch)
Ground White Pepper (1 pinch)
. Blend until smooth. With processor running, slowly add
Water (1/4 cup)
until desired consistency is reached.
Using the same pan from cooking the cauliflower cakes, gently warm
Deli Ham (8 oz)
To make the eggs, fill a large shallow pan with 2 inches-3 inches of water and add
White Wine Vinegar (2 Tbsp)
. Heat to a simmer.
Large Eggs (8)
by first cracking 1 egg into a small bowl and sliding egg gently into the water. Repeat with remaining eggs. Cook for 4 minutes for soft eggs. Scoop out egg using a slotted spoon and rest onto a paper towel lined plate to absorb excess water.
Top each cauliflower cake with 1 ounce of ham. Add a poached egg to each and top with a generous spoonful of avocado sauce. Garnish with chives if desired. Serve immediately.