Roasted Cauliflower With A Fried Egg

• 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 450u0b0. 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.

cauliflower, garlic, shallot, ginger, oil, tomatoes, red chile flakes, extravirgin olive oil, kosher salt, flatleaf parsley, eggs

Taken from www.myrecipes.com/recipe/roasted-cauliflower-fried-egg (may not work)