Smothered Cauliflower with Eggs Recipe

Name: Smothered Cauliflower with Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 10-ounce head of cauliflowerleaves removed, head cut into slabs; 1/2 cup all-purpose flour; 1/4 cup extra-virgin olive oil; 1 pound yellow tomatoes, cored and finely chopped (3 cups); 1/4 teaspoon crushed red pepper; 1/2 teaspoon finely grated lemon zest; Salt; 2 tablespoons sliced almonds; 4 large eggs; Marjoram leaves and herb flowers (optional), for garnish; Crusty bread, for serving

Servings: persons

One 10-ounce head of cauliflowerleaves removed, head cut into slabs
1/2 cup all-purpose flour
1/4 cup extra-virgin olive oil
1 pound yellow tomatoes, cored and finely chopped (3 cups)
1/4 teaspoon crushed red pepper
1/2 teaspoon finely grated lemon zest
Salt
2 tablespoons sliced almonds
4 large eggs
Marjoram leaves and herb flowers (optional), for garnish
Crusty bread, for serving

1
In a large saucepan of boiling salted water, cook the cauliflower until crisp-tender, 3 minutes.
2
Drain and pat dry.
3
Transfer to a bowl and toss with the flour, tapping off the excess.
4
In a large, deep skillet, heat the oil until shimmering.
5
Add the cauliflower and cook over moderately high heat, turning, until browned.
6
Add the tomatoes, crushed red pepper and lemon zest to the skillet and season with salt.
7
Cook over moderate heat until the tomatoes have broken down, 5 minutes.
8
Meanwhile, toast the almonds in a small, dry skillet over moderate heat, stirring, until lightly browned, 5 minutes.
9
Let cool.
10
Using a spoon, make 4 wells in the tomato sauce.
11
Crack the eggs into the wells, cover and cook over moderately low heat until the eggs are just set, 3 minutes.
12
Garnish the eggs with the almonds, marjoram leaves and flowers and serve right away with crusty bread.

394

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: One 10-ounce head of cauliflowerleaves removed, head cut into slabs, 1/2 cup all-purpose flour, 1/4 cup extra-virgin olive oil, 1 pound yellow tomatoes, cored and finely chopped (3 cups), and more.

Yes, Smothered Cauliflower with Eggs 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!

Smothered Cauliflower with Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions