Cauliflower Rice Bowl

Health Rating

Ingredients

1/8 tsp	Black pepper (to taste, for rice)
1/2 medium head	Cauliflower (cored, cut into florets, for rice)
1 cup	Cherry Tomatoes (halved)
2 tbsp	Chicken broth (stock), low sodium (for rice)
2 medium egg	Egg
1 tsp	Extra virgin olive oil (for rice)
1 clove(s)	Garlic (minced, for rice)
3 tbsp	Goat cheese, semi-soft (crumbled)
2 stalk(s)	Green onion, scallion, ramp (thinly sliced)
1/8 tsp	Kosher salt (to taste, for rice)
3 tbsp	Salsa, ready-to-serve
1 tsp	Soy sauce, tamari (for rice)
1/2 small	Yellow onion (for rice)

Pulse cauliflower florets in a food processor until they are the consistency of rice (option to chop the florets with a knife until desired consistency of rice is reached- this will take longer, and will be messy).
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.
Add the 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.
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.
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 3 minutes, then peel the eggs and slice into quarters.
Serve by pacing the cauliflower rice in a serving bowl and top with the remaining ingredients.

Calories 222

Calories from fat 106

Calories from saturated fat 43

Total Fat 11.8 g

Saturated Fat 4.8 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.1 g

Monounsaturated Fat 4.6 g

Cholesterol 181 mg

Sodium 710 mg

Potassium 844 mg

Total Carbohydrate 15.6 g

Dietary Fiber 4.6 g

Sugars 7.4 g

Protein 13.3 g

Recipe from: Christine Byrne, BuzzFeed