Picante Cauliflower Breakfast Bowl with a Sumac egg, avocado, roasted carrots and wilted spinach, then topped with my marinated red onions and don’t forget the sauce — Creamy Roasted Tomato Sauce— Delicious! Don’t limit yourself to breakfast because this beauty is perfect for lunch or dinner!Print
No matter what time of the day it is, this bowl is absolutely delicious!
For the cauliflower and carrots:
- 1 head of cauliflower, cut into florets
- 8 medium carrots, cut in ½ and then ½ lengthwise
- 3 Tbsp Extra Virgin Olive oil
- 1 Tbsp pollo picante seasoning (recipe below)
- 1 ½ tsp salt
- ¾ tsp pepper
For the eggs and spinach:
- 1 Tbsp olive oil
- Sumac (if desired)
- 2 handfuls of spinach
For the sauce:
- ¼ cup Whole30 compliant mayo
- ½ cup salsa (store bought compliant salsa)
For the bowl:
- Avocado slices
- Marinated Red Onions MAGIC ELIXIRS
- Sliced green onions
For the Pollo Picante Seasoning:
- 2 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tbsp oregano
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 1 tsp red pepper flakes
Heat oven to 425°F. In a large bowl, toss the cauliflower and carrots with olive oil, seasoning, salt and pepper.
Roast on parchment lined baking sheet, for 25-27 minutes, turning the pieces halfway through the cooking time.
Heat 1 Tbsp olive oil — fry egg(s) until it’s done how you like it. Remove, set aside and sprinkle with sumac.
In the same pan, place the spinach and wilt for about 1 minute.
Mix mayonnaise and ½ cup salsa until well combined.
Layer the spicy cauliflower and carrots and wilted spinach in a bowl. Top with fried egg, avocado slices and Marinated Red Onions. Top with green onions and sauce.
Mix all ingredients together until well combined.