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.
Servings
6
Servings
6
Ingredients
Prepare the Vegetables
  • 1.5heads Cauliflower
  • extra-virgin olive oilas needed
  • Kosher salt and black pepperto taste
  • 1bunches Kalecleaned, chopped
  • 1cloves garlicminced
  • 1cans (15.5 oz ea.) Black beansdrained, rinsed
Prepare the Avocado
  • 1.5each Avocadosmashed
  • 0.75each limejuiced
  • 0.13cups Cilantrochopped
  • saltto taste
Prepare the Chipotle Carrot Hollandaise
  • 0.25lbs carrotscleaned, large dice
  • 0.5Tbsp olive oil
  • Kosher salt and black pepperto taste
  • 1cups Knorr® Professional Sauce Hollandaise 34.32 oz
  • 0.25each limejuiced
  • 1.5each Chipotle in Adobo sauce
  • 0.25cups water
  • saltto taste
Prepare the Bowl
  • Cauliflower and Kaleprepared
  • Avocadoprepared
  • 1.5cups Cheddar Cheese
  • 1.5cups tomatoesmedium, small dice
  • 6each eggsfried
  • Chipotle Carrot Hollandaiseprepared
  • 0.5cups Pepitasroasted
  • Cilantrochopped, for garnish
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