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Roasted Cauliflower with Quinoa Breadcrumbs and a Soft-Boiled Egg Recipe

by Susan Pridmore

Roasted Cauliflower with Quinoa Breadcrumbs and a Soft-Boiled Egg

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Ingredients

Cauliflower
1 head cauliflower (about 2 lb.)
4 tablespoons extra-virgin olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
Quinoa Breadcrumbs
2 tablespoons extra-virgin olive oil
1 spring onion, finely chopped
4 pitted kalamata olives, quartered
1 tablespoon drained capers
6 sliced slivers preserved lemon
1 cup Panko breadcrumbs
1 cup Quinoa Crispies
2 tablespoon chopped mint
2 tablespoon chopped Italian parsley
1/4 teaspoon Kosher salt or to taste
1/4 teaspoon ground black pepper
Soft-Boiled Eggs
2 large eggs

View Full Recipe at The Wimpy Vegetarian

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