# Components:
→ Vegetables
01 - 1 medium head cauliflower, cut into small florets
02 - 1 large russet potato, diced into small cubes
03 - 1 small red bell pepper, diced
04 - 1/2 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons olive oil
→ Sauce
07 - 3/4 cup Alfredo sauce (store-bought or homemade, gluten-free if needed)
→ Seasonings
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1 tablespoon fresh parsley, chopped (optional)
# Preparation Steps:
01 - Set oven temperature to 425°F and allow to fully preheat.
02 - Combine cauliflower florets and diced potatoes in a mixing bowl. Add olive oil, smoked paprika, salt, and black pepper. Toss until coated.
03 - Evenly spread the seasoned vegetables on a large baking sheet. Roast for 15 minutes.
04 - Remove baking sheet from oven, add diced bell pepper, chopped red onion, and minced garlic. Toss vegetables together and return to oven.
05 - Continue roasting for 10 minutes, or until vegetables are tender and golden brown.
06 - In a small saucepan, gently warm Alfredo sauce over low heat until just heated through.
07 - Heat a nonstick skillet over medium. Cook eggs to desired doneness—fried, sunny-side up, or scrambled.
08 - Transfer roasted vegetables to a platter. Drizzle with warm Alfredo sauce, stir gently to coat, then top with cooked eggs. Garnish with chopped parsley if desired. Serve immediately.
