Prepare the Cauliflower and Egg Skillet: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.

Add the cauliflower florets, grated ginger, salt, black pepper, and smoked paprika. Mix well.

Stir in the tomato paste and water, cooking for 3-5 minutes.

Cover with a lid and cook for 15-20 minutes, stirring occasionally until the cauliflower is soft.

Prepare the Herb-Roasted Potatoes: Preheat the oven to 200°C (400°F).

In a large bowl, mix the potato pieces with basil, rosemary, oregano, salt, black pepper, and 2 tablespoons of olive oil.

Spread the potatoes on a baking sheet and wrap the minced young garlic clove in foil with a drizzle of olive oil. Place both in the oven.

Bake the potatoes for 40 minutes, stirring occasionally, until golden brown and crispy.

Cook the Eggs: While the potatoes are baking, whisk together the eggs with salt and caraway seeds in a small bowl.

Once the cauliflower is cooked, pour the egg mixture over the cauliflower, cover with a lid, and cook for another 5 minutes until the eggs are set.

Finish and Serve: Remove the potatoes from the oven and toss with fresh dill.

Serve the cauliflower topped with fresh parsley alongside the roasted potatoes and garlic.