I happen to love the concept of dinner for breakfast—and to be honest, most of my breakfasts consist of leftovers repurposed, usually topped with an egg. Cauliflower Rice Buddha Bowl is a favorite that uses Cauliflower Rice instead of a grain, and it’s a perfect way to make space in your refrigerator the day before a trip to the farmer’s market. With coins of carrots caramelized in clarified butter, thinly sliced shallots fried super crispy in coconut oil, some previously sad-looking spinach revitalized by wilting and adding slivers of garlic, hunks of avocado, and topped with a slice of crispy bacon, it’s an absolute winner! Happily, you can do it your way with whatever is local and in season. Simply said: mine was divine! This post is more about inspiration than a specific recipe, with tips below.
- Crisp bacon
- Scrambled eggs
- Sliced avocado
- Crispy shallots
- Marinated onions – see other post
- Arugula or salad greens
- Cauliflower rice – see below
- Carrot coins sautéed and caramelized in clarified butter
Tip for creamy scrambled eggs: crack eggs into blender, add a shell or so of water, and blend on high until smooth. Cook on lowest heat with clarified butter, stirring eggs constantly, until nice and creamy.
Cauliflower Rice Ingredients
- 1 large head cauliflower
- 2 Tbsp coconut oil
- ¼ cup broth (I like chicken, but use your broth of choice)
- Kosher salt and freshly ground black pepper, to taste
Rice the cauliflower. Over medium high heat, heat the coconut oil in a saucepan. Add cauliflower to the pan and cook for 10 seconds, stirring continuously. While continuing to stir, add broth and stir to combine. Cover and cook for 5 minutes. Remove cover, sprinkle with salt and pepper, stir, and cook for 5 more minutes, stirring occasionally, until the broth is gone.