Cauliflower Rice Bowl

12 20 170
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 2
Cauliflower Rice Bowl
Health Highlights

Ingredients


1/2 medium head Cauliflower (cored, cut into florets, for rice)
1 tsp Extra virgin olive oil (for rice)
1/2 small Yellow onion (for rice)
1 clove(s) Garlic (minced, for rice)
1 tsp Coconut aminos, Coconut Secret (for rice)
2 tbsp Vegetable stock/broth (for rice)
2 medium Egg
1 cup Cherry Tomatoes (halved)
2 stalk(s) Green onion (thinly sliced)
3 tbsp Salsa, ready-to-serve (Phase dependent)
1 dash Black pepper (to taste, for rice)
1 dash Kosher salt (to taste, for rice)

Instructions


  1. Pulse cauliflower florets in a food processor or blender until they are the consistency of rice.
  2. Heat the olive oil in a large skillet over medium heat. Add the minced onion and garlic and cook, stirring constantly, until the onion starts to soften and the garlic is fragrant, about a minute.
  3. Add the riced cauliflower, stir, and let it cook for about a minute. Add the tamari and chicken stock and cook, stirring occasionally, until the cauliflower is tender but still crunchy, about 6 minutes.
  4. Fill a medium saucepan with a lid with at least 5 inches of water, and bring to a boil. When the water is boiling, reduce the heat to a simmer and add the eggs, one at a time, dropping them in carefully with a spoon so as not to crack the shells. Reduce the heat as low as it will go, cover, and cook for 10 minutes.
  5. Meanwhile, fill a medium bowl with ice water. When eggs are cooked, use a spoon to transfer them, one at a time, into the ice water. Cool for 3 minutes, then peel the eggs and slice into quarters.
  6. To serve, place the cauliflower rice in a serving bowl and top with the egg, cherry tomatoes, goat cheese, green onion, salsa, salt, and pepper.

Notes:

You are not limited to boiled eggs for this recipe; they can be prepared any way you like, such as scrambled, fried, or poached!

Quick Tip:

  • To increase the protein content of this dish, feel free to add canned beans, lentils, chickpeas, tofu, or leftover chicken from last night's meal.
  • Metabolic Balance: Phase dependent, use the protein on your plan

Nutrition Facts

Per Portion

Calories 170
Calories from fat 71
Calories from saturated fat 25.5
Total Fat 7.9 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 4.1 g
Cholesterol 191 mg
Sodium 563 mg
Potassium 821 mg
Total Carbohydrate 17.7 g
Dietary Fiber 5.6 g
Sugars 13.8 g
Protein 10.0 g

Dietary servings

Per Portion


Meat Alternative 0.5
Vegetables 4.3

Energy sources


Pygal35%458.1243809080841155.04197692917542%348.93136695404087277.0658427158067523%321.08373789352504129.9697258240352735%42%23%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Salad




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