Spanish Garlic Cauliflower Crumbs | Packed with GOODNESS & Easy to Make

By Spain on a Fork · 20 min

Ingredients

Instructions

1. Remove the outer leaves of the cauliflower, cut the head into 4 even pieces and cut off the florets, cutting bigger ones smaller so they are similar in size.
2. Rinse the florets in a colander, then pat them dry on a dishcloth.
3. Working in batches, pulse the florets in a food processor for a few seconds until they form small chunks; do not over-chop.
4. Heat a large frying pan over medium heat and add 3 tbsp (45 ml) extra virgin olive oil.
5. After a couple of minutes, add the chopped garlic and stir constantly. After about 1 minute, when the garlic is fragrant, add the paprika and stir quickly.
6. Add the chopped cauliflower, season with sea salt and black pepper, and stir; stir every 2 minutes so it sautés evenly.
7. Meanwhile, heat a separate frying pan over medium heat with 3 tbsp (45 ml) extra virgin olive oil.
8. When the oil is hot, fry the eggs: let them sit for 1 to 2 minutes without moving, then spoon some oil over the eggs and remove them from the pan.
9. After the cauliflower has cooked for 10 to 12 minutes and is lightly sautéed, take the pan off the heat.
10. Spoon the cauliflower crumbs into serving dishes, top each with a fried egg, season the eggs lightly with sea salt and black pepper, and garnish with chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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