Breakfast Bowl Cauliflower Eggs
by COLETTE PIENAAR
This recipe is really versatile and really hits the spot when you fancy eggs & toast but want to skip the toast. The cauliflower can be prepared the way I have in this recipe or roasted in slices and used as ‘bread’ – I love the flavour combination too. Recipe makes 2 servings.
You will need the following ingredients:
One head of cauliflower, thickly sliced / chopped
2 Tablespoons Coconut Oil
1 Onion, finely chopped
1 Teaspoon Paprika
1 Teaspoon Turmeric
1 Teaspoon Cinnamon
1/2 Cup Water
Juice of a Lemon
2 Tablespoons, Flat Leaf Parsley
1 Tablespoon Olive Oil
Himalayan Rock Salt & Black Pepper
Lightly fry the onions in the coconut oil, season with salt, add the cauliflower, and sprinkle 1/2 the spices over the cauliflower, turn and repeat on the other side. Let the pieces cook until tender, pour water into the pan to prevent the mixture sticking.
Cook the eggs how you like them.
Assemble the dish, placing the cauliflower mixture on the plate, top with the egg and sprinkle the parsley on top. Drizzle with olive oil and a squeeze of lemon. Salt & pepper to taste.