These Veggie and Egg Cauliflower Rice Bowls are pretty much all my favorites things cooked and tossed together in one bowl. We’re talking riced cauliflower + Brussels sprouts + zucchini + soft eggs + shaved parmesan cheese + roasted pumpkin seeds. You’ve got flavor, texture, crunch and NUTRITION playing together like BFF’s.
Cauliflower has been a long time friend of mine featured in a number of my recipes. I love that in the same way a blank canvas willingly evolves into whatever the artist envisions, cauliflower too, eagerly adapts and embraces whatever flavors or texture you desire. It’s played a leading role in these tacos, pizza, pasta, curry and lettuce wraps and now its the base for these Veggie and Egg Cauliflower Rice Bowls.
With the sun setting by 4:30 every day, I make and photograph all dishes during the day for the natural light. Having prepared this while Josh was at work, I warmed up the cauliflower rice and veggies and fixed a couple fresh eggs for him for dinner. It wasn’t until after he finished the large helping that I told him it was cauliflower and not a grain or rice, he had no idea, but seemed to enjoy every bite. He’s use to my veggie-loaded meals and doesn’t question me often, still it’s always a good sign when he doesn’t ask what he’s eating and instead digs in.
Recapping Reasons to LOVE these Cauliflower Rice Bowls:
- Riced cauliflower over traditional rice, barley, or Farro
- High protein eggs, cooked to your liking
- Brussels Sprouts + Pumpkin Seeds + Parmesan Cheese…need I say more?
- Vitamin boasting, flavor bursting Smoked Paprika
- Turmeric and all its anti-inflammatory and antioxidant glory
- Flavor + texture + NUTRITION
- Hearty and filling 🙌
- ONE pot dish, simple cleanup – yes please and thank you
Veggie and Egg Cauliflower Rice Bowls
These Veggie and Egg Cauliflower Rice Bowls are pretty much all my favorites things cooked and tossed together in one bowl. You’ve got flavor, texture, crunch and NUTRITION playing together like BFF’s.
- 1 tbsp coconut oil
- 1/2 medium sweet onion (finely chopped)
- 1/2 large bell pepper (finely chopped)
- 1/2 medium zucchini (chopped)
- 12 small Brussels sprouts (roughly chopped)
- 4-5 cups riced cauliflower
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp garlic salt
- 1/4 tsp black pepper
- 4 large eggs
- 1/4 cup pumpkin seeds
- 1 oz fresh shaved parmesan cheese
- fresh herbs
- Add coconut oil to 10” skillet and cook on medium heat for 30 seconds or until oil melts. Add onions, stir to coat in oil, then cook 1-2 minutes. Add bell pepper, stir, and continue to cook 2-3 minutes.
- Stir zucchini and Brussels sprouts into onion/pepper mixture, cover with lid and cook 2-3 minutes.
- Add 4-5 cups riced cauliflower along with seasonings, stir to combine, cover with lid and cook 4-5 minutes.
- Lower heat to low and create grooves for the eggs using the back of a large spoon. Crack eggs and add to each groove, cover with lid and cook about 2 minutes, or until eggs are cooked to preference. I tend to prefer a runny yoke, but did these with a soft yoke.
- Remove from heat and garnish with pumpkin seeds, freshly grated parmesan cheese and fresh herbs.
Nutrition info based on serving 4, add additional eggs if desired.
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