Very-Veggie Cauliflower Hash Brown Breakfast Bowl + 5 Cauliflower Rice Recipes #vegetarian #healthy

Start your day with a punch of vegetable force! Very-Veggie Cauliflower Hash Brown Breakfast Bowl is a solid vegan breakfast that fulfills.

Riced cauliflower which, in spite of its name, makes a magnificent trade for hash tans, is sizzled up then beat with eggs mixed with greens and mushrooms, a drenching of salsa or hot sauce, and a liberal bit of Lazy Girl's Guacamole. Plant-based (however in the event that you need to include bacon I'll thoroughly look the other way!), gluten and without dairy, filling, yet above all along these lines, so fulfilling. This morning meal is the meaning of feel great nourishment.

Cauliflower rice is unquestionably having a minute at the present time. Like, there's nothing it can't do. Aside from be wine. That'd be decent! Anyway, it's so flexible, and in addition to the fact that we use it instead of genuine rice around here, as in my Cauliflower Fried Rice + four plans toward the finish of this post, however it likewise makes a magnificent substitution for hash tans. Nothing against the modest potato, which is obviously a vegetable and unquestionably scrumptious, however great hash tans require a huge amount of oil or margarine to make them breakfast-commendable. Cauliflower then again? Only a minor shower will do ya, in addition to you receive the many nourishing rewards that join eating this super nourishment.

Also Try Our Recipe : Loaded Baked Potato Soup

Ingredients
SERVES 1

• 1/2 avocado
• 1/2 lime or lemon
• garlic powder, salt, and pepper
• 2 eggs
• extra virgin olive oil
• 1-1/2 cups cauliflower rice
• 4oz mushrooms, sliced
• 1 small handful baby spinach
• 1 green onion, chopped
• salsa

Directions

1. Add avocado, lime or lemon juice, garlic powder, salt, and pepper to taste to a small bowl then mash with a fork and set aside. Whisk eggs with salt and pepper in a small bowl then set aside.
2. Heat a drizzle of extra virgin olive oil in a 10" skillet over medium heat. Add mushrooms then saute until they release their water. After the water has cooked off, season mushrooms with garlic powder, salt, and pepper, then saute until golden brown. Scoop into a bowl then set aside.
3. Turn heat up to medium-high then add another drizzle of extra virgin olive oil to the skillet. Add cauliflower, season with garlic powder, salt, and pepper, then saute until crisp-tender, 4-5 minutes. Scoop cauliflower into your serving bowl then set aside.
4. Turn heat back down to medium then add the mushrooms back into the skillet along with the green onions and baby spinach. Saute until spinach is barely wilted, 30 seconds, then add whisked eggs and scramble. Scoop mixture on top of sautéed cauliflower hash browns then top with mashed avocado and salsa.

For more detail : bit.ly/2OwV5GX

Read More Our Recipe : Wild Rice and Leftover Turkey Soup