
Spanish Garlic Cauliflower Crumbs | Packed with GOODNESS & Easy to Make
These Spanish Garlic Cauliflower Crumbs, known as Migas de Coliflor, are what simple and delicious food is all about. We’re talking a ton of flavors, easy to make, and all done in just 30 minutes. Serve this dish next to a crunchy baguette and a bottle of Spanish wine for a complete meal.
To make this recipe, I used a head of fresh cauliflower. To chop it into small crumbs, I used a food processor. If you don’t have a food processor, just chop the cauliflower until you end up with small chunks. You don’t want to over-chop the cauliflower; otherwise, it will lose its texture.
I topped the cauliflower crumbs with a fried egg. Which is very typical in this dish. However, you can omit the egg to make this dish plant-based. You can substitute the egg for grapes or even oranges for a sweet and savory flavor.
TIPS & TRICKS to Make this Recipe: You can serve this dish warm, at room temperature, or even chilled. It will hold for up to 3 days in the fridge and freeze for up to 3 months in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SPANISH PAPRIKA I USED (10% OFF Your Order with Coupon Code ONAFORK)
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Watch the Video Below on How to Make Spanish Garlic Cauliflower Crumbs
Spanish Garlic Cauliflower Crumbs | Migas de Coliflor
Ingredients
- 1 head cauliflower 1.5 lbs / 675 grams
- 6 tbsp extra virgin olive oil 90 ml
- 6 cloves garlic (roughly chopped)
- 1 1/2 tsp sweet smoked Spanish paprika 4 grams
- 4 cage-free organic eggs
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Remove the outer leaves from the head of cauliflower, then cut the head into 4 evenly sized pieces, cut off the florets from each piece, making sure to cut the bigger ones into smaller ones, that way they´re all similar in size, add the florets into a colander and rinse under water, then add over a dishcloth and pat dry
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In batches, add the florets into a food processor and pulse for a few seconds or until you end up with small chunks, you don't wan't to over chop the cauliflower, otherwise it will lose its texture
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Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil
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After a couple of minutes add in the chopped garlic, mix continuously, after 1 minute and the garlic is fragrant, add in the paprika, quickly mix together, then add in the chopped cauliflower and season with sea salt & black pepper, mix together, then mix every 2 minutes so it all evenly sautes
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In the meantime, heat a separate fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil
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Once the oil is nice and hot, start frying up the eggs, you can fry them in any style you like, I cooked them the Spanish way, just let them sit there for 1 to 2 minutes without moving, then splash some of the oil over the eggs and then remove from the pan
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After cooking the cauliflower for 10 to 12 minutes and it's lighty sauteed, remove the pan from the heat
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Transfer the cauliflower crumbs into serving dishes, top each one off with a fried egg, season the eggs with a kiss of sea salt & black pepper and garnish with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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Ro
That looks so good. I bet it would be good with diced sausage added too. I’ll make this for dinner tomorrow night. I have frozen cauliflower rice that I made from fresh cauliflower and froze unblanched that I’ll use for this. Thank you for showing such a good tasting and low carb recipe.
05 . Feb . 2025Spain on a Fork
Sounds great! Thanks for the comment 🙂 Much love
06 . Feb . 2025Suzanne M Stephenson
Can I use frozen cauliflower for this recipe?
03 . Feb . 2025Spain on a Fork
Absolutely, just make sure to thaw out beforehand 🙂 Much love
04 . Feb . 2025