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

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

Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil

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

In the meantime, heat a separate fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil

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

After cooking the cauliflower for 10 to 12 minutes and it's lighty sauteed, remove the pan from the heat

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!