Cauliflower + Kale Breakfast Bowl | GRF, V
Cauliflower is v trendy right now and I’ll be honest, I’ve hopped on the bandwagon. I’m into it. It is so versatile and can be used to substitute heavy carbs for lighter meals (because sometimes that is necessary – not always, just sometimes.) This breakfast bowl packs a bunch of flavor and is easy enough to whip up for a special Sunday brunch. I actually prepped enough to have it again on Monday and Tuesday 🙂 #winning
What I use (Makes 2 large bowls)
- 1 head of cauliflower
- a few handfuls of kale (remove the stem, wash, and cut into large pieces)
- 1/4 lemon (juice and zest)
- 4 eggs (or as many as you would like to eat)
- 3 tbsp of pesto (use any of your favourite store bought – or make it)
- 1 tsp each of dried oregano and dried basil
- Salt and pepper
- Toppings: crumbled feta, fresh basil, toasted pine nuts, pickled onions
What I do
- Preheat oven to 450 degrees F.
- For the cauliflower “rice”, break it down by separating the florets into big chunks, just enough to get it all into your food processor. Pulse in the processor until the cauliflower becomes rice like. Spread evenly onto a sheet pan and season with a generous pinch of salt and pepper, the dried basil and dried oregano. Toast in the 450 degree oven until it starts to brown. Should take no more than 10 minutes.
- In the meantime, bring a large pot of water to a bowl (for poaching the eggs).
- For the kale, add a drizzle of oil to a hot saute pan. Add kale and a pinch of salt. Saute on medium heat till kale starts to break down. Add the juice and zest of 1/4 a lemon and remove from heat. You don’t want to over cook the kale. It is nice to maintain some texture and color in the leaves. It should only take a few minutes to soften and that’s it!
- Time to poach your eggs! Your poaching liquid (in this case we are just using water) should be steady at a low simmer. I’ve heard people refer to it as a champagne simmer and I love that. You should only see small bubbles come from the bottom. I like to add a little glug of vinegar to the water (this encourages the eggs to coagulate). Carefully drop your eggs into the water and let the magic happen. I like a soft poached egg which only takes about 4-5 minutes; but remove your eggs when they are to your preference of doneness. Using a slotted spoon to pull them out of the water you can lightly push down on the egg and firmness will indicate level of doneness. Gently place on paper towel to remove access water. Sprinkle with salt and pepper.
- Using the same pan you sauteed the kale in, add your pesto and cauliflower rice to combine and heat through. The rice is already cooked at this point so you really just want to combine with the pesto, not create a mushy cauliflower mess lol
- Assemble! Some big spoonfuls of cauliflower, the sauteed kale, poached eggs, and toppings of your choice. I love feta, pine nuts, and fresh basil. I would also highly recommend adding some quick pickled red onions (I forgot to take a picture with that element but it really took this to the next level)
- Quick pickled red onions: bring 3/4 cup of red wine vinegar to a boil, add 2 tbsp sugar, 1 tsp salt and simmer till dissolved. Poor over 1 medium red onion (sliced thin). Cover and refrigerate. They will be ready to use after about 15/30 mins but will also last in their liquid for weeks in the fridge. I always have a jar of pickled onions in the fridge and I put them on everything – salads, sandwiches, breakfast bowls, tacos, etc. Note: you can use other types of vinegar (white wine, cider, rice – but do NOT use industrial white vinegar it’s too intense)