2 cups very small cauliflower florets (about 1/2 small head)
1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 medium carrot, cut into 1/4-inch dice
1 medium parsnip, cut into 1/4-inch dice
1 tablespoon unsalted butter
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
4 strips thick-cut bacon, cut into 1/3-inch strips
8 ounces Brussels sprouts, finely shredded
4 tablespoons vegetable oil
6 eggs
1 tablespoon chopped fresh chives, for garnish
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