To die for crispy garlic roasted cauliflower with lemon and thyme, tossed with smoked paprika, and sprinkled with panko bread crumbs.
Course Side Dish
Prep Time 5minutes
Cook Time 45minutes
Total Time 50minutes
2headsorganic cauliflower– cut into florets
3tbspextra virgin olive oil + more as needed
sea salt and black pepper to taste
1tbspsmoked paprika + more to taste
5organic eggs -lightly whisked together with 1 tbsp water + a pinch sea salt
1/2cupitalian parsley(or cilantro or dill -roughly chopped )
1/4cuppumpkin seeds or pine nuts-toasted
Preheat your oven to 425″F.
In a large oven proof tray toss the cauliflower with the olive oil, garlic, thyme, sea salt, black pepper, garlic powder and smoked paprika. Sprinkle with the panko bread crumbs and bake for 45 minutes, stirring it gently half way through.
After 45 minutes and once the cauliflower is nice and golden crispy around the edges, pour the eggs all over the cauliflower without stirring or touching it.
Roast in the oven for an addition 2-3 minutes until the eggs have set.
Serve out of the roasting dish garnished with the herbs and sprinkled with the pumpkin seeds or pine nuts.
Give it a squeeze of the lemon juice and enjoy with some freshly cracked black pepper on top.
You can use 2 small heads of cauliflower or 1 large one.