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Roasted Cauliflower with Quinoa Breadcrumbs and Soft-Boiled Eggs

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Vegetarian entree
Servings: 2
Author: Susan Pridmore



Quinoa Breadcrumbs

  • 2 Tbsp extra-virgin olive oil
  • 1 spring onion finely chopped
  • 4 pitted kalamata olives quartered
  • 1 Tbsp drained capers
  • 6 sliced slivers preserved lemon
  • 1 cup Panko breadcrumbs
  • 1 cup Quinoa Crispies
  • 2 Tbsp chopped mint
  • 2 Tbsp chopped Italian parsley
  • 1/4 tsp Kosher salt or to taste
  • 1/4 tsp ground black pepper

Soft-Boiled Eggs

  • 2 large eggs



  • Preheat oven to 450°F. Line a pie plate or baking dish with foil or parchment paper.
  • Cut away all leaves on the cauliflower, and core, leaving the head intact. Quarter the head using a sharp knife. Discard leaves and core, and arrange the cauliflower pieces in the lined baking pan. Drizzle olive oil over the cauliflower and rub, using your hands, to completely coat in oil. Sprinkle with salt and pepper.
  • Roast until tender, 45 minutes to 1 hour.

Quinoa Breadcrumbs

  • Heat the olive oil in a medium skillet over medium high heat. Add the chopped onion and sauté until caramelized, about 30 - 40 minutes. Add the olives, capers, and preserved lemon and cook for another 10 minutes.
  • Add the breadcrumbs and Quinoa Crispies and sauté until toasted, about 10 minutes. Add a little oil if too dry.
  • Toss in mint, parsley, salt and pepper. Adjust seasoning if needed.

Soft-Boiled Egg

  • Place the eggs in a small saucepan and cover with water by 1 - 2 inches. Bring to a simmer and maintain a slow simmer for 4 minutes. Run the eggs under cold water, peel, and slice.