Cauliflower "rice" & Wood Oven Roasted Eggs Recipe

Process cauliflower

Working in batches, pulse the chopped cauliflower in a food processor until it resembles coarse rice (about 8–12 pulses). Transfer processed cauliflower to a clean towel or paper towel and press gently to remove excess moisture; set aside.

Cook aromatics

Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add minced garlic and diced shallot and cook, stirring, until softened and fragrant, 2–3 minutes, taking care not to brown the garlic.

Sauté cauliflower rice

Add the riced cauliflower to the skillet, season with 3/4 teaspoon sea salt and 1/2 teaspoon black pepper. Sauté, stirring occasionally, until just tender and slightly golden in spots, 6–8 minutes. Finish with 1 tablespoon lemon juice and 2 tablespoons chopped parsley. Keep warm while preparing sauces and eggs.

Combine roasted red peppers, chopped tomato, smoked almonds, torn bread, 1 teaspoon pimentón, 1 teaspoon sherry vinegar, and 1/2 teaspoon salt in a small food processor. Pulse until coarsely blended, then with the machine running slowly drizzle in 3 tablespoons olive oil until the mixture becomes a smooth, spreadable sauce (about 20–30 seconds). Taste and adjust seasoning with black pepper if needed. If too thick, thin with 1–2 teaspoons water.

Transfer romesco to a bowl and set aside at room temperature. (Can be made a day ahead and refrigerated; bring to room temperature before serving.)

Place parsley, cilantro (if using), capers, minced garlic, lemon juice, red pepper flakes, and 1/2 teaspoon salt in a small blender or mini chopper. Pulse while drizzling in 3 tablespoons olive oil until a bright green, slightly coarse sauce forms. Adjust acidity with extra lemon juice if desired. Transfer to a small bowl and taste for seasoning.

Preheat and prepare eggs

Preheat a wood-fired oven or conventional oven to 450–500°F (230–260°C). If using the wood oven, ensure a steady hot bed of embers and that oven floor is hot. Butter four small oven-safe baking dishes or shallow cast-iron skillets with the melted butter (or brush with olive oil).

Crack and season

Divide the warm cauliflower rice among four dishes, creating a shallow nest in the center of each. Make a small well in the center of each nest, crack one egg into each well, and season the eggs lightly with the fine sea salt and freshly ground black pepper.

Roast eggs

Place the dishes in the wood oven or on a preheated baking sheet in the conventional oven. Roast until egg whites are set but yolks remain soft to medium, about 6–10 minutes depending on oven temperature and dish thickness. In a very hot wood oven, watch closely after 4 minutes to avoid overcooking.

Finish and plate

Remove dishes from the oven. Spoon a tablespoon of romesco alongside or in a small dollop on each plate and drizzle about 1 tablespoon of salsa verde over the cauliflower rice and around the eggs. Sprinkle a pinch of smoked paprika over each egg, garnish with microgreens or extra parsley, and serve immediately.

Notes on variations: For a runnier yolk, roast less time; for firmer yolks, roast longer or finish under a broiler briefly. If you don't have a wood oven, a very hot conventional oven yields excellent results.