Roasted Cauliflower With A Fried Egg Recipe

Name: Roasted Cauliflower With A Fried Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 450u00b0. 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.

1099

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Cauliflower With A Fried Egg falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Cauliflower With A Fried Egg

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions