Cauliflower Rice Breakfast Bowl with Avocado
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Ingredients:
1 medium head of cauliflower
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 large eggs
1 ripe avocado
1/4 cup fresh spinach, chopped
1/4 teaspoon red pepper flakes (optional)
Fresh herbs (such as cilantro or parsley) for garnish 
Nutritional Information per serving:
Calories: 300
Total Fat: 25g
Saturated Fat: 4g
Cholesterol: 186mg
Sodium: 200mg
Total Carbohydrates: 8g
Dietary Fiber: 5g
Sugars: 1g
Protein: 10g
Vitamin A: 15% DV
Vitamin C: 80% DV
Calcium: 4% DV
Iron: 6% DV
Instructions:
1. Begin by washing the cauliflower and removing the leaves and stem. Cut it into florets.
2. Using a food processor, pulse the cauliflower florets until they resemble rice grains. If you do not have a food processor, you can use a box grater for a similar texture.
3. In a large skillet, heat the olive oil over medium heat. Add the riced cauliflower and season with salt, pepper, garlic powder, and onion powder. Sauté for about 5 to 7 minutes, stirring occasionally, until the cauliflower is tender and slightly golden.
4. While the cauliflower is cooking, prepare the eggs. In a separate non-stick skillet, cook the eggs to your preference: scrambled, poached, or fried. If scrambled, whisk eggs in a bowl and season with salt and pepper before pouring into the skillet.
5. Once the cauliflower rice is ready, divide it into two bowls. Top each bowl with cooked eggs.
6. Slice the avocado and arrange half on each bowl. Sprinkle with fresh spinach and top with red pepper flakes if desired.
7. Garnish with fresh herbs for added flavor and freshness. Serve immediately.
Enjoy this nutritious and satisfying breakfast bowl that is low in carbs and sugar, perfect for managing diabetes while still being delicious.
