roasted cauliflower with a fried egg (or two)

I hosted a small gathering for Easter brunch this year. I wanted to do something out of the box from the usual pancakes or eggs. When I came across this recipe in Sunset magazine, I knew it had to be the meal. Man, was it good! It is healthy, low carb, high protein, gluten free, and as with most of the meals I post, super easy to make!

Serves 4.


  • 6 cauliflower florets, cut into bite sized pieces
  • 3 garlic cloves, thinly sliced
  • 1 shallot, chopped
  • 1.5 teaspoons ginger, minced
  • 2 olive oil packed anchovy fillets, minced
  • 2 small tomatoes, minced
  • 1 teaspoon red chili flakes
  • 9 tablespoons olive oil, set aside one tbsp
  • salt and pepper to taste
  • 1/3 cup flat-leaf parsley leaves, coarsely chopped
  • 4-8 large eggs, depending on hunger level :)


  • Preheat oven to 450º.
  • Combine cauliflower, garlic, shallot, ginger, anchovies, tomatoes, chili flakes, and 8 tbsp oil in a bowl and season to taste with s and p. 
  • Transfer to a baking sheet and spread out into a single layer.
  • Roast for about 15 minutes or until the cauliflower begins to brown.
  • Sprinkle with parsley.
  • Heat 1 tbsp oil in a skillet over medium-high heat. 
  • Crack eggs into pan and fry until edges begin to brown, about a minute. If desired, flip eggs and cook for another 15 minutes. 
  • Plate the cauliflower and place the eggs on top. 

recipe from Sunset Magazine