Skip to main content

Roasted Cauliflower and Poached Eggs ~ Breakfast of Champions ~









My cauliflower addiction is getting out of control. I just can't get enough of this delicious vegetable. I think my favorite way to prepare cauliflower is to roast it. If you are not a fan of cauliflower - try roasting it. I promise you will love it! Roasted cauliflower has a sweet, nutty flavor - it almost reminds me of popcorn. Top the whole thing off with a soft, drippy egg or two, and you have a super filling, healthy, yummy breakfast.

Roasted Cauliflower and Poached Eggs
serving: 2 or 3
(low-carb, gluten free)

!/2 head cauliflower, cut into small florets
1/4 onion, chopped
about 1 Tbsp. olive oil or chicken fat
salt and pepper

1 or 2 eggs per person
1 Tbsp. vinegar

Preheat oven to 375 F. Toss the cauliflower and onion with oil. Season with salt and pepper. Roast until golden brown - about 40 minutes. Stir once or twice during cooking.

Toward the end of cooking time, heat a few inches of water in a medium saucepan. Add vinegar. Bring water to a gentle boil. Crack eggs into ramekins and drop in one at a time. Cook until desired doneness 3 -4 minutes. Remove with a slotted spoon and drain on a clean dish towel. Top cauliflower with eggs.

Tags: Breakfast, Eggs, Cauliflower, Low-Carb, Gluten-Free

Popular posts from this blog

Pasta alla Carbonara with Mushrooms

Pasta alla Carbonara - literally translated is"Coal Miner's Spaghetti" in Italian. Carbonara is a classic Italian dish  that is quick, relatively simple and requires only a few key ingredients; pasta, cured pork, eggs and cheese.
Timing is everything when it comes to making the perfect carbonara. Toss the hot pasta with the raw eggs and cheese, add a bit of the starchy cooking liquid and stir vigorously until a creamy sauce is achieved. This is the tricky part -  the pasta has to be as hot as possible, but removed from the heat or it will scramble the eggs. If the pasta isn't hot enough, the eggs won't be cooked and you will be left with a soupy mess. Salmonella is never a popular guest at a dinner party.

Have a hot date coming up? Pull this one out of your bag of tricks and you are going to look like a culinary rock star. Move over Mario Batali!




Pasta alla Carbonara with Mushrooms
(serves 2 -3)

3 strips center cut bacon, chopped
2 cups sliced button mushrooms
1/2 small…

Sweet and Spicy Glazed Button Bones

Button bones are very similar to spareribs, but have a flat, circular bone. A quick Wikipedia check tells me that they are  taken from the bottom 5 or 6 bones located underneath the rib cage. I think button bones sound like something in a children's nursery rhyme - "Have you seen the button bones.. the button bones...the button bones... La La Laaaaa


Sweet and Spicy Glazed Button Bones
servings: 4
recipe source: Beer. Butter. Bacon


2 tsp. Sambal Olek
2 garlic cloves, minced
1/2 cup ketchup
2 Tbsp. brown sugar
2 Tbsp. honey
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 tsp. toasted sesame oil
1 tsp. Sriracha
1/2 tsp. salt
black pepper
1 lb. pork button bones
sliced scallions and toasted sesame seeds for garnishing
Pour all ingredients in a large plastic zip lock bag. Marinade in fridge 6-8 hours. Preheat oven to 400 F. Bake on a parchment-lined rimmed baking sheet 40-50 minutes, or until cooked thoroughly. Turn often during cooking.


Tags: Asian, Button Bones, Pork

Light Fettuccine Alfredo with Shrimp, Sun Dried Tomatoes and Roasted Garlic

Traditionally, Fettuccine Alfredo is a simple dish made with heavy cream, lots of butter, lots of Parmigiano Cheese and pasta.  Delicious? Yes!   Figure friendly? No!   A couple of months ago, I would have had no problem inhaling a big bowl of this buttery, cheesy goodness, but times have changed and I am now really trying to be aware of every bite of food that I eat. Whenever I am contemplating eating higher calorie foods, I ask myself - " Is it worth the calories?" The answer is almost always no. I have discovered that I can make a healthier, lower calorie version of almost any dish that I am craving, that tastes just as good- if not better- than the original.



Light Fettuccine Alfredo with Shrimp, Sun Dried Tomatoes and Roasted Garlic
serves: 3 to 4

1 tsp. olive oil
2 whole heads of garlic, roasted and peeled
4 oz. light cream cheese, cut into cubes ( let cream cheese come to room temp.)
1 cup dry white wine
1/2 cup low-sodium chicken stock
1/2 cup grated Parmigiano, plus extra …