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
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

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

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