A gluten-free avocado toast great for a breakfast, light lunch or snack.
Ingredients
1 small head
Cauliflower
(or 1/2 medium)
3 medium
Egg
1/4 tsp
Salt
1 avocado(s)
Avocado
(peeled, pitted)
1 whole lemon(s)
Lemon juice
1 tbsp
Extra virgin olive oil
1 dash
Hot pepper (chili) flakes
Instructions
Wash and chop the entire cauliflower into quarters.
Using a box grater on the large-holed side, grate each cauliflower quarter over a large bowl. Crack 1 egg into the bowl with cauliflower. Add 1/8 tsp of salt, and mix well. Set aside.
Cut, pit and peel avocado.
Chop the avocado into small pieces. Add to a small bowl. Mash the avocado with a fork until smooth, with some chunks left for texture. Add lemon juice and season with remaining the 1/8 tsp of salt. Set aside.
Heat a large skillet to medium heat. Add olive oil and swirl it in the skillet. Make sure the oil doesn't smoke.
Add two heaping tablespoons of cauliflower mixture on top of each other in the skillet. Shape it into a patty. Repeat to make a second patty. Fry until golden brown, about 5 minutes, and then carefully flip. Cook for 3 more minutes. Transfer to a plate.
In the same skillet, crack the remaining two eggs into the skillet. Fry them until desired doneness. Remove from the skillet.
To prepare the avocado cauliflower toast, spread the avocado mash on top of cauliflower patties. Top each with a fried egg. Sprinkle with red chili flakes. Serve immediately.
Notes:
Quick Tips:
Save time and use frozen riced cauliflower (3 cups = 1/2 head of cauliflower)
To remove the avocado skin: Cut into the avocado lengthwise until you hit the pit. Rotate the knife around the entire pit until you have two halves. Carefully hit the pit with the knife until it punctures it. Turn the knife to pop out of the pit. Push a spoon between the avocado and the skin and carve the avocado out of its skin. Discard the skin.
