Roasted Cauliflower with a Fried Egg

When lightly cooked, the egg yolk turns into a thick sauce for cauliflower.
Place the roasting rack in the upper third of the oven and preheat to 450 degrees. Combine the cauliflower, garlic, shallots, ginger, anchovies, tomatoes, chili flakes, and 8 tablespoons. Season to taste with salt and pepper.Transfer to a lined baking sheet, spread in a single layer, and bake until the cauliflower is soft and beginning to brown around the edges, about 15 minutes. Sprinkle with parsley.Heat the remaining 1 tablespoon. Heat the oil in a large nonstick skillet over medium-high heat. Carefully break the eggs, one at a time, into the hot oil. Season the eggs to taste with salt and pepper. Saute until the edges start to brown and the white is almost set next to the yolk, about 1 minute. Turn the eggs over and cook for another 15 seconds to make them lighter.Arrange the cauliflower in 4 wide, shallow bowls. Place a fried egg on each plate.