Cauliflower Alfredo "Lox Bagel" Breakfast Bowls
User Reviews
5.0
3 reviews
Excellent
Cauliflower Alfredo "Lox Bagel" Breakfast Bowls
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These dairy-free breakfast bowls are a spin on the classic bagel with lox!
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Ingredients
- 1 cup + 2 tablespoons water divided
- 1 cup reduced-sodium chicken broth
- 1 1/2 cups cauliflower cut into florets
- 1 tablespoon extra-virgin olive oil, divided
- 1/4 cup onion roughly chopped
- 1 teaspoon garlic minced
- salt and pepper
- 1 gluten-free everything bagel
- 2 large eggs
- 1 teaspoon fresh dill chopped, plus additional for garnish
- 3 cups spinach packed
- 1 tablespoon +1 teaspoon capers
- 3 ounces smoked salmon
Instructions
- Preheat your oven to 425 degrees Fahrenheit and line a small baking sheet with parchment paper. Set aside.
- In a large pot, bring 1 cup of the water, as well as the chicken broth, to a boil. Once boiling, add in the cauliflower, cover, and cook until the cauliflower is fork-tender (about 10 minutes).
- While the cauliflower cooks, heat 1 teaspoon of the olive oil (reserving the rest for later) in a small pan set over medium-high heat. Add the onion and garlic and cook, stirring frequently, until golden brown. Transfer to a small food processor (mine is 3 cups).
- Using a slotted spoon, transfer the cooked cauliflower into the food processor, along with 1 tablespoon of the cooking liquid. Process until smooth and creamy, scraping the sides down as necessary. Season to taste with salt and pepper and set aside.
- Cut the bagel into 1-inch cubes and place into a medium bowl.
- Add the remaining 2 teaspoons of olive oil and toss to evenly coat the bagel cubes. Spread the cubes in a single layer on the baking sheet and bake until lightly golden brown and toasted, about 6-7 minutes.
- While the bread cooks, whisk together the eggs, remaining 2 tablespoons of water, fresh dill, and a pinch of salt and pepper.
- Gently pour the eggs back into the pan that you cooked the onion and garlic in (this gives them lots of flavor) and heat to medium-low. Cook, stirring frequently, until the eggs are creamy and almost set. Divide between two bowls and cover to keep warm. The key to soft scrambled eggs is to remove them from the heat when they're still a little runny, because they continue to cook after you take them off the heat.
- Add the spinach into the same pan, turn the heat to medium, cover, and cook until the spinach just begins to wilt, about 2-3 minutes.
- Divide the spinach between the two bowls, followed by the cauliflower sauce. Finally, divide the capers, salmon, and some extra fresh dill between the bowls.
- Divide the bagel croutons on top of the bowls and enjoy.
Nutrition Information
Show Details
Calories
343kcal
(17%)
Carbohydrates
32g
(11%)
Protein
21g
(42%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
173mg
(58%)
Sodium
948mg
(40%)
Potassium
749mg
(21%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
4500IU
(90%)
Vitamin C
51mg
(57%)
Calcium
203mg
(20%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2bowls
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 21g | 42% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 173mg | 58% |
| Sodium | 948mg | 40% |
| Potassium | 749mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 4500IU | 90% |
| Vitamin C | 51mg | 57% |
| Calcium | 203mg | 20% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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