This is a very flexible recipe so don’t hesitate to experiment! If you have any leftover cooked protein you can add it as well.
Dairy-Free, Gluten-free, Paleo, Whole30, Wildfit
Ingredients
- 1 12 oz. bag frozen riced cauliflower
- 1/2 c. Vegetables to mix in (any fresh, frozen or leftovers)
- 1/3 c. Chopped onion
- Coconut oil for cooking
- 1 Generous handful of fresh spinach
- 2-3 tbs. Pico de gallo
- 1/2 small avocado
- 1 Whole egg
- Seasonings: salt, pepper, turmeric
Heat a large pan over medium-high with 1 tbs. coconut oil. Add the chopped onion & cook until softened, about 2 minutes. Add the frozen cauliflower & stir while it cooks. Add in your other veggies & a generous dash of seasonings.
Turn the heat to low to continue cooking while you spread the fresh spinach & pico se gallo in your bowl.
In a separate pan fry your egg. You can also top off this bowl with a poached or boiled egg.
Add the he “rice” to the bowl & arrange the egg & avocado on top. A drizzle of hot sauce is always good!
Save leftover cauliflower rice in a microwaveable container. It reheats in about 35-40 seconds & makes a great side dish.
