This has been my favorite breakfast and lunch for months now. I never get tired of it.
I mix the egg into the dish so that the egg coats everything and becomes part of the dressing. You can totally add some chicken to this if you want a bigger meal.
Serves 4
You will need:
1 cauliflower
1 tablespoon olive oil
1 small red onion, finely chopped
1 tablespoon slivered almonds, I like them with the skin
1 tablespoon pepitos
salt and pepper, to taste
1⁄2 bunch shredded kale
2 avocados, peeled and cut into wedges
1 tablespoon olive oil
2 tablespoons rice vinegar
4 poached eggs
pinch of red chili flakes
kale sprouts, if you have
1 cauliflower
1 tablespoon olive oil
1 small red onion, finely chopped
1 tablespoon slivered almonds, I like them with the skin
1 tablespoon pepitos
salt and pepper, to taste
1⁄2 bunch shredded kale
2 avocados, peeled and cut into wedges
1 tablespoon olive oil
2 tablespoons rice vinegar
4 poached eggs
pinch of red chili flakes
kale sprouts, if you have
- Cut the end off the cauliflower. You only want to use the top 1”. (Save the core to make soup.)
- Heat the oil in a large pan and add onion, cauliflower, almonds, pepitos, salt, and pepper.
- Cook over high heat so the cauliflower gets more crispy than mushy. Stir often.
- When it’s almost done, add kale and cook until the kale almost softens.
- Place in bowls and top with avocado.
- In a small bowl, whisk together oil and vinegar and divide into the bowls.
- Top with egg, some chili, and kale sprouts.
TIP:
Photography by
Food+styling+photography by Paul Lowe
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