Cauliflower. You either love it or you hate it. Personally, I love it any time of day cooked in any way and would eat it for every meal if I could. But I understand it isn’t everyone’s cup of tea. Which makes this recipe absolutely perfect for those who aren’t cauliflower obsessed. While cauliflower is the main ingredient, there are lots of other elements in this meal that make it more dynamic. And if cauliflower really just isn’t your thing, you can substitute for other veggies to your liking. Don’t forget the secret to making anything better: a fried egg on top!
1 head cauliflower
1/2 red onion, finely chopped
2 tbsp olive oil
2 small red potatoes, diced
1/2 tbsp crushed red pepper flakes
1 tsp parsley
salt and pepper to taste
4-8 eggs, optional
Prep Time: 5 minutes
Cook Time: 25 minutes
Preheat the Grillet to 300-325 degrees Fahrenheit. Pull apart the buds of the cauliflower and thinly slice. Oil the Grillet and put in the cauliflower. Cook the cauliflower, stirring constantly for about 2 minutes until it starts to soften slightly. Add the salt, pepper, parsley and red pepper flakes plus any additional needed oil . Continue cooking while stirring frequently for about 8 more minutes until the cauliflower is browned. Remove from the Grillet and set aside on a paper towel.
Put the potatoes and any additional oil into the Grillet and cook for 5-10 minutes until they start to soften. Add the onions and salt and pepper to taste; cook, stirring often, for about 10 minutes until the potatoes are done.
Add the cauliflower back to the Grillet and stir with the potatoes and onions until all are well mixed, doing a quick pan fry. Scoop everything out and put it on a plate or in a bowl. Top with one poached or fried egg for each person eating. Enjoy!