Roasted Cauliflower with a Fried Egg

Photo: Annabelle Breakey; Styling: Randy Mon
Cooked sunny side up or over easy, the egg's yolk becomes a rich sauce for the cauliflower.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 402
Caloriesfromfat 80 %
Protein 11 g
Fat 36 g
Satfat 5.9 g
Carbohydrate 12 g
Fiber 4.1 g
Sodium 198 mg
Cholesterol 213 mg

Ingredients

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

Preparation

1. 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.

2. 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.

3. 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.

4. Divide cauliflower among 4 wide, shallow bowls. Top each with a fried egg.

Note:

Julia Lee,

April 2014