5 from 3 votes
Cauliflower Alfredo "Lox Bagel" Breakfast Bowls
These dairy-free breakfast bowls are a spin on the classic bagel with lox!
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
2
bowls
Calories:
343 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 cup + 2 tablespoons water divided
- 1 cup chicken broth reduced-sodium
- 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
- black pepper
- 1 everything bagel gluten-free
- 2 egg large
- 1 teaspoon dill chopped, plus additional for garnish, fresh
- 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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 2 bowls
Amount Per Serving
Calories 343
% 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.