Spanish Garlic Cauliflower Crumbs | Migas de Coliflor

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. 1

   Remove 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. 2

   In 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. 3

   Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil

4. 4

   After 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. 5

   In the meantime, heat a separate fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil

6. 6

   Once 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. 7

   After cooking the cauliflower for 10 to 12 minutes and it's lighty sauteed, remove the pan from the heat

8. 8

   Transfer 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!