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!

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Whole30 Breakfast Bowl with Spicy Cauliflower and Carrots

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  • Author: nocrumbsleft
  • Prep Time: 5 min
  • Cook Time: 30 min
  • Total Time: 35 min
  • Yield: 4 servings


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:

  • Eggs
  • 1 Tbsp olive oil
  • Sumac (if desired)
  • 2 handfuls of spinach

For the sauce:

For the bowl:

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


For the cauliflower:

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.

For the carrots, eggs and spinach:

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.

For the sauce:

Mix mayonnaise and ½ cup salsa until well combined.

Assemble your bowl:

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.

For the Pollo Picante Seasoning:

Mix all ingredients together until well combined.