📍 Where this dish comes from: Athens · The Acropolis / Parthenon
Discover the history of this region →
Discover the history of this region →
Cauliflower roasted until its edges caramelize, tossed with red pepper, Kalamata olives, and fresh herbs, then crowned with crumbled feta and a fried egg. This is a weekend brunch plate that doubles as a conversation piece.
What You’ll Need
Servings: 2 servings
Calories: 380kcal
Ingredients
- 3 cups cauliflower florets roughly chopped
- 1 red bell pepper diced
- 1/2 red onion diced
- 1/4 cup Kalamata olives halved
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 3 tbsp olive oil
- 2 large eggs (for frying)
- 2 oz feta crumbled
- Fresh parsley for garnish
Instructions
- Preheat oven to 425°F (220°C). Toss cauliflower, bell pepper, and red onion with 2 Tbsp olive oil, oregano, paprika, salt, and pepper.
- Spread on a large baking sheet. Roast 20–22 minutes, flipping halfway, until golden and caramelized.
- Remove from oven and toss with Kalamata olives.
- Fry eggs in remaining olive oil to your liking — sunny-side up works best.
- Divide hash between two plates, place a fried egg on each, crumble feta on top, and scatter fresh parsley.
Nutrition
Serving: 1serving | Calories: 380kcal | Protein: 15g | Fat: 30g | Fiber: 4g
Tried this recipe?Let us know how it was!
Health Benefits
- Cauliflower contains sulforaphane, which activates the body’s natural detoxification enzymes and reduces cancer risk.
- Kalamata olives add heart-healthy polyphenols, and the egg on top seals everything with complete protein.
- Olive oil roasting maximizes absorption of the fat-soluble vitamins in the vegetables.