Looking for a meatless meal with lots of flavor? Try this easy cauliflower rice bowl with poached egg. Perfect for warming up on a chilly week night!
Cauliflower Rice Bowl with Poached Egg
- 1 head of cauliflower
- 2 cups brown rice or jasmine rice
- 4 eggs
- 1 shallot, thinly sliced
- 2 garlic cloves
- ½ to 1 tsp. of grated fresh ginger
- Juice of 1 lime
- Cumin powder
- Sea salt and cracked black pepper
- Chopped fresh cilantro
Cook 2 cups of rice according to directions set aside.
Break up cauliflower into chunky florets. Toss in shallow bowl with olive oil, cumin, minced garlic, and grated ginger, and add juice from ½ the lime.
Meanwhile sauté shallots at medium high heat, stirring often in a pan. You want to get to a nice balance of caramelizing and crispy shallots here. Then chop cilantro and prepare to bring water to boil for poached eggs.
When all components are complete and ready for serving (cauliflower roasted, rice done, shallots crispy, etc.), you will want to start cracking the eggs into a pan for poaching. If you are not comfortable poaching eggs, you can serve this dish with a nice fried sunny side up egg. The key is a good runny yolk. When poaching, I add a little bit of vinegar to the water, and then slowly crack each egg into simmering water. I remove eggs with a slotted spoon and make sure most liquid is out before placing it on the bowl of rice.
Make your first bowl with a large spoonful of rice, chopped cilantro next, a squeeze of fresh lime juice, then the roasted cauliflower and finally the egg with crispy shallots on top. Finish each bowl with cracked black pepper and healthy grind of sea salt.
You can serve this with a little Tamari or Braggs for your kids and Sriracha hot sauce for the adults. As with most of my family-friendly dinners, serve a deconstructed version to fit palettes of all ages. My five-year-old devoured his with steamed broccoli instead of cauliflower and my two-year-old had hers without the cilantro.
One basic dish customized for palates — everyone’s happy!