Roasted cauliflower with spices, chorizo ​​crisps and poached egg

A delicious version of cauliflower that will make the victims of the cauliflower gratin in the canteen rediscover this vegetable! To see the real thing, subscribe on Instagram: @amphitria !

Cut the cauliflower florets and place them in an airtight Tupperware-type container (in the European version on Amphitria here !). In a bowl, mix olive oil, paprika, Espelette pepper, garlic, salt and pepper. Taste and adjust the quantities according to your tastes! Pour this marinade over the cauliflower florets, close the container and stir vigorously so that all the florets are soaked in the marinade. Then place the florets in a roasting pan and bake for about 20/30 minutes at 200°.

A few minutes before the end of cooking, add small strips of chorizo ​​slices.

While cooking, poach one egg per person.

Serve everything together piping hot, with a few pumpkin or flax seeds if possible for an even more delicious treat!