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Change up your next brunch by trying this Roasted Cauliflower with Bacon, Kale and Fried Egg. This 5 ingredient brunch recipe is quick to make and is full of flavor and healthful vegetables. Or, if you’re not into brunch, this tastes great for lunch or dinner too. Each of the 5 ingredients is cooked in a way that allows the most flavor to come forward, so even though the ingredient list is short, this dish is not short on flavor.
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5 from 1 vote

Roasted Cauliflower with Bacon, Kale and Fried Egg - 5 Ingredient Brunch Recipe

Change up your next brunch by trying this Roasted Cauliflower with Bacon, Kale and Fried Egg. This 5 ingredient brunch recipe is quick to make and is full of flavor and healthful vegetables.
Servings: 2

Ingredients

  • 1 medium head cauliflower (you won’t use it all, but need to start with a whole head)
  • 4 teaspoons olive oil
  • ¼ teaspoon coarse salt
  • Freshly ground black pepper
  • 3 strips uncured* bacon, chopped
  • 1/3 cup chopped onion
  • 4 cups lightly packed torn kale, tough stems removed
  • 2 eggs

Instructions

  • Preheat oven to 425°F. Line a small shallow baking pan with parchment paper; set aside. Remove any leaf stems from the base of the cauliflower head; do not cut out the core. If needed, cut the base off the cauliflower head so the base is a flat surface; set the cauliflower head, base side down, on a cutting board. Cut two 1-inch slices from the center of the cauliflower head, cutting from the top down to the base.
  • Place the cauliflower slices in the prepared baking pan. Save the remaining cauliflower head for another use. Brush tops and bottoms of cauliflower slices with 2 teaspoons of the oil. Sprinkle cauliflower with 1/8 teaspoon salt and fresh pepper.
  • Roast cauliflower, uncovered, for 20 to 25 minute or until cauliflower is just tender and bottoms of slices are well browned.
  • Meanwhile, in a large skillet cook bacon and onion over medium heat for 6 to 8 minutes or until bacon is browned and onion is tender, stirring occasionally and turning heat down to medium-low if onion starts to brown too quickly. Using a slotted spoon, transfer bacon and onion to a paper towel lined plate. Set aside. Reserve bacon drippings in skillet.
  • Add kale to the same skillet with bacon drippings. Cook kale over medium heat for 2 to 3 minutes or until kale is just wilted, tossing kale with tongs so it cooks evenly. Remove from the heat. Add bacon mixture back to skillet with kale. Toss to combine. If using the same skillet to cook eggs, transfer kale mixture to a bowl; cover and set aside.
  • Add remaining 2 teaspoons oil to the same skillet or to a preheated cast iron skillet or nonstick skillet (set over medium-low heat), dividing the oil between two separate spots in the skillet. Crack one egg into the skillet over the oil in one spot of the skillet. Crack the second egg into the skillet over the oil in the other spot of the skillet.
  • Sprinkle eggs with remaining 1/8 teaspoon salt and a little fresh pepper. Cook eggs, without stirring, for 3 to 4 minutes or until egg whites are completely set. Carefully flip eggs; cook 10 to 20 seconds more for over-easy eggs. If you prefer the yolk to be more cooked, continue cooking eggs until yolk is cooked to desired doneness. Immediately remove eggs from skillet so the yolks don’t continue to cook.
  • To serve, place cauliflower planks, bottom sides up, on two serving plates. Spoon kale mixture evenly over cauliflower planks. Top each with a fried egg.

Notes

* I prefer to use uncured bacon because it won’t contain added nitrates or nitrites.