Cauliflower Breakfast Bowl with Chipotle Carrot Hollandaise - Ginsberg's Foods

Cauliflower Breakfast Bowl with Chipotle Carrot Hollandaise

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 Cauliflower Breakfast Bowl with Chipotle Carrot Hollandaise
Take breakfast to a new level. This bowl, topped with a fried egg, combines bold flavors for a unique, plant based dish.
Cauliflower Breakfast Bowl with Chipotle Carrot Hollandaise
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Servings
Ingredients
Prepare the Vegetables
  • 1.5 heads Cauliflower
  • extra-virgin olive oil as needed
  • Kosher salt and black pepper to taste
  • 1 bunches Kale cleaned, chopped
  • 1 cloves garlic minced
  • 1 cans (15.5 oz ea.) Black beans drained, rinsed
Prepare the Avocado
  • 1.5 each Avocados mashed
  • 0.75 each lime juiced
  • 0.13 cups Cilantro chopped
  • salt to taste
Prepare the Chipotle Carrot Hollandaise
  • 0.25 lbs carrots cleaned, large dice
  • 0.5 Tbsp olive oil
  • Kosher salt and black pepper to taste
  • 1 cups Knorr® Professional Sauce Hollandaise 34.32 oz
  • 0.25 each lime juiced
  • 1.5 each Chipotle in Adobo sauce
  • 0.25 cups water
  • salt to taste
Prepare the Bowl
  • Cauliflower and Kale prepared
  • Avocado prepared
  • 1.5 cups Cheddar Cheese
  • 1.5 cups tomatoes medium, small dice
  • 6 each eggs fried
  • Chipotle Carrot Hollandaise prepared
  • 0.5 cups Pepitas roasted
  • Cilantro chopped, for garnish
Servings
Ingredients
Prepare the Vegetables
  • 1.5 heads Cauliflower
  • extra-virgin olive oil as needed
  • Kosher salt and black pepper to taste
  • 1 bunches Kale cleaned, chopped
  • 1 cloves garlic minced
  • 1 cans (15.5 oz ea.) Black beans drained, rinsed
Prepare the Avocado
  • 1.5 each Avocados mashed
  • 0.75 each lime juiced
  • 0.13 cups Cilantro chopped
  • salt to taste
Prepare the Chipotle Carrot Hollandaise
  • 0.25 lbs carrots cleaned, large dice
  • 0.5 Tbsp olive oil
  • Kosher salt and black pepper to taste
  • 1 cups Knorr® Professional Sauce Hollandaise 34.32 oz
  • 0.25 each lime juiced
  • 1.5 each Chipotle in Adobo sauce
  • 0.25 cups water
  • salt to taste
Prepare the Bowl
  • Cauliflower and Kale prepared
  • Avocado prepared
  • 1.5 cups Cheddar Cheese
  • 1.5 cups tomatoes medium, small dice
  • 6 each eggs fried
  • Chipotle Carrot Hollandaise prepared
  • 0.5 cups Pepitas roasted
  • Cilantro chopped, for garnish
Cauliflower Breakfast Bowl with Chipotle Carrot Hollandaise
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Prepare the Vegetables
  1. Cut cauliflower into 1-inch florets. Toss with oil, salt and pepper. Roast in 450 F oven until golden brown.
  2. In a large sauté pan, cook the kale just until wilted, add the garlic, cook 30 seconds more, then add the black beans and cook through until heated. Combine with the cauliflower and set aside.
Prepare the Avocado
  1. Mash the avocado with the lime juice and season with cilantro and salt.
Prepare the Chipotle Carrot Hollandaise
  1. Toss the carrots with oil, salt and pepper. Roast at 450 F until soft and beginning to caramelize. Combine with the Knorr® Liquid Hollandaise, lime juice, chipotles and water and puree until smooth. Season with salt.
Prepare the Bowl
  1. To build the bowl, place the cauliflower and kale mixture at the base. In sections, add the mashed avocado, shredded cheddar, and tomato. Top with a fried egg. Drizzle with the carrot hollandaise. Garnish with pepitas and cilantro
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