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