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.
Roasted Cauliflower with a Fried Egg
Photo: Annabelle Breakey; Styling: Randy Mon
More From Sunset
Amount per serving
- Calories: 402
- Calories from fat: 80%
- Protein: 11g
- Fat: 36g
- Saturated fat: 5.9g
- Carbohydrate: 12g
- Fiber: 4.1g
- Sodium: 198mg
- Cholesterol: 213mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note