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Breakfast Cauliflower Rice Bowls

Yields2 ServingsTotal Time15 mins

These bowls can be made the night before a busy morning. I like to make these bowls when I am using cauliflower for my dinner, as it’s easy to simply set some aside and toss it with veggies while I cook dinner.

recipe image

 2 Tbsp olive oil
 2 garlic cloves, finely chopped
 2 cups finely chopped cauliflower, (or use a food processor and pulse until you reach the size of peas)
 1 zucchini, cut into small pieces
 1 cup sliced mushrooms
 3 Tbsp finely chopped scallions/green onions
 Salt and pepper
1

Add the olive oil to a pan over a medium heat

2

Add the garlic, cauliflower, zucchini and mushrooms and stir as they become golden and soft (but not mushy!)

3

Add the scallions, salt and pepper and cook for a further minute

4

Leave to cool until warm

5

Divide between two airtight containers and store in the fridge

6

The next day, eat cold or warm, with an extra drizzle of olive oil and a few slices of avocado (just an idea)

Nutrition Facts

2 servings

Serving size

Amount per serving
Calories177
% Daily Value *
Total Fat 14.4g19%
Total Carbohydrate 11g4%
Protein 4.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.