Sometimes a dish comes along that is so delicious, so easy, that is instantly becomes part of your culinary repertoire. This is one of those dishes, roasted cauliflower with eggs. The purple cauliflower was grown in our garden, and any color cauliflower will do. If you have never roasted a cauliflower, it is a game changer - you will never steam or boil this Brassica again. Roasted with garlic and olive oil, and then dusted with parmigiano and breadcrumbs, it becomes a complete meal. But with a runny egg on top, it becomes a savory feast. The recipe is below.
Roasted Cauliflower with Eggs
1 large head of Cauliflower
Salt and Pepper
3-4 cloves of garlic, sliced
2 Tbsp of fresh thyme
1 cup of grated parmigiano cheese
2 cups breadcrumbs
1/4 cup flat leaf parsely, chopped
Cut the cauliflower into pieces, and toss with the garlic and a little olive oil in a bowl - season with salt and pepper. Roast the mixture at 400 degrees for 20-30 minutes, until it is nicely brown at the edges.
Place the roasted cauliflower in an oiled baking dish, and sprinkle the cheese over the top. Mix the breadcrumbs and parsley in a bowl, drizzle with a bit of olive oil, and season with salt and pepper. Spread the breadcrumb mixture over the top of the cauliflower and cheese, and bake for an additional 15-20 minutes, until the top is golden brown.
Serve with a fried egg on top.