Roasted Cauliflower With Eggs
This simple, nutrient-packed breakfast or brunch is a delicious way to start the day. Roasted cauliflower pairs perfectly with pasture-raised eggs, feta, and fresh microgreens for a meal that’s high in protein, fiber, and flavor.
Ingredients (Serves 1)
1/4 head cauliflower, chopped into bite-sized pieces
1 TBS avocado oil, ghee, or tallow
1/4 tsp sea salt
1/4 tsp black pepper
2 pasture-raised eggs
Handful of microgreens of your choice
1 oz feta, crumbled
instructions:
Preheat oven to 400°F (200°C).
Toss chopped cauliflower with oil, sea salt, and pepper.
Spread on a baking sheet and roast for 30 minutes, until golden brown and tender.
Cook eggs to your preference - scrambled, fried, or over-easy.
Place roasted cauliflower in a bowl and top with eggs, feta, and microgreens. Serve warm.
Tips & Swaps:
Meal prep magic: Roast a full head of cauliflower at once for easy breakfasts throughout the week.
Flavor variations: Swap feta for goat cheese or add a sprinkle of smoked paprika or chili flakes for extra kick.
Greens boost: Try arugula, baby spinach, or fresh herbs instead of microgreens.
Why It Works for winter:
Balanced breakfast: Combines protein, healthy fats, and fiber to keep you satisfied and energized.
Gut & immune support: Cauliflower’s fiber, along with fresh microgreens, supports digestion and overall wellness.
Quick & versatile: Minimal prep with maximum flavor - perfect for busy mornings or weekend brunch.
