Roasted Cauliflower with a Fried Egg

By devogirl

Cooked sunny side up or over easy, the egg's yolk becomes a rich sauce for the cauliflower.

Sunset Magazine

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 longer than 1 in.
• 3 large garlic cloves, thinly sliced
• 1 shallot, chopped
• 1 1/2 tsp. minced ginger
• 2 oil-packed anchovy fillets, minced
• 1/2 to 1 tsp. red chile flakes
• 9 tbsp. extra-virgin olive oil, divided
• Kosher salt and pepper
• 1/3 cup flat-leaf parsley leaves, coarsely chopped
• 4 large eggs

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

1. Put oven rack in top third of oven and preheat to 450 F. Combine cauliflower, garlic, shallot, ginger, anchovies, tomatoes, chile flakes, and 8 tbsp. of 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 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.