Cooked sunny side up or over easy, the egg's yolk becomes a rich sauce for the cauliflower.
6 cups cauliflower florets, cut no larger than 1 in.
3 large garlic cloves, thinly sliced
1 shallot, chopped
1 1/2 teaspoons minced ginger
2 oil-packed anchovy fillets, minced
2 small tomatoes, canned or fresh, minced
1/2 to 1 tsp. red chile flakes
9 tablespoons extra-virgin olive oil, divided
Kosher salt and pepper
1/3 cup flat-leaf parsley leaves, coarsely chopped
4 large eggs
How to Make It
Put oven rack in top third of oven and preheat to 450°. Combine cauliflower, garlic, shallot, ginger, anchovies, tomatoes, chile flakes, and 8 tbsp. oil in a bowl. Season to taste with salt and pepper.
Transfer to a rimmed baking sheet, spread in a single layer, and roast until cauliflower is just tender and beginning to brown on the edges, about 15 minutes. Sprinkle with parsley.
Heat remaining 1 tbsp. oil in a large nonstick skillet over medium-high heat. Carefully crack eggs, one at a time, into hot oil. Season eggs to taste with salt and pepper. Fry until edges begin to brown and white is almost set near the yolk, about 1 minute. Flip eggs and cook 15 seconds more for over easy.
Divide cauliflower among 4 wide, shallow bowls. Top each with a fried egg.
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Neither my husband or I was fond of this. I am not a big fan of anchovies but have been trying to re-asses. That was all I tasted. My husband on the other hand was fine with the anchovies but was overwhelmed by the fresh ginger. This just didn't suit either of our tastes.
Didn't feel like cooking last night but had a beautiful head of cauliflower in the fridge so I tried the recipe. So good. Who knew cauliflower could make a dinner ? The egg adds so much; a nice little hit of protein. Delicious & satisfying.
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