Spanish Garlic Cauliflower Crumbs | Migas de Coliflor

Una deliciosa y saludable versión de las migas tradicionales utilizando coliflor rallada salteada con ajo.

📝 Ingredients

• 1 head cauliflower (1.5 lbs / 675 grams)
• 6 tbsp extra virgin olive oil (90 ml)
• 6 cloves garlic (roughly chopped)
• 1 1/2 tsp sweet smoked Spanish paprika (4 grams)
• 4 cage-free organic eggs
• sea salt & black pepper
• chopped parsley for garnish

👨‍🍳 Instructions

1. 1Remove the outer leaves from the head of cauliflower, then cut the head into 4 evenly sized pieces, cut off the florets from each piece, making sure to cut the bigger ones into smaller ones, that way they´re all similar in size, add the florets into a colander and rinse under water, then add over a dishcloth and pat dry
2. 2In batches, add the florets into a food processor and pulse for a few seconds or until you end up with small chunks, you don't wan't to over chop the cauliflower, otherwise it will lose its texture
3. 3Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil
4. 4After a couple of minutes add in the chopped garlic, mix continuously, after 1 minute and the garlic is fragrant, add in the paprika, quickly mix together, then add in the chopped cauliflower and season with sea salt & black pepper, mix together, then mix every 2 minutes so it all evenly sautes
5. 5In the meantime, heat a separate fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil
6. 6Once the oil is nice and hot, start frying up the eggs, you can fry them in any style you like, I cooked them the Spanish way, just let them sit there for 1 to 2 minutes without moving, then splash some of the oil over the eggs and then remove from the pan
7. 7After cooking the cauliflower for 10 to 12 minutes and it's lighty sauteed, remove the pan from the heat
8. 8Transfer the cauliflower crumbs into serving dishes, top each one off with a fried egg, season the eggs with a kiss of sea salt & black pepper and garnish with chopped parsley, enjoy!