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.

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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. Cut the end off the cauliflower. You only want to use the top 1”. (Save the core to make soup.)
  2. Heat the oil in a large pan and add onion, cauliflower, almonds, pepitos, salt, and pepper.
  3. Cook over high heat so the cauliflower gets more crispy than mushy. Stir often.
  4. When it’s almost done, add kale and cook until the kale almost softens.
  5. Place in bowls and top with avocado.
  6. In a small bowl, whisk together oil and vinegar and divide into the bowls.
  7. Top with egg, some chili, and kale sprouts.


Photography by Food+styling+photography by Paul Lowe

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