These Veggie and Egg Cauliflower Rice Bowls are pretty much all my favorite things cooked and tossed together in one bowl. You've got flavor, texture, crunch, and nutrition playing together like BFF's.
Add Coconut Oil (1 tablespoon) to 10-inch skillet and cook on medium heat for 30 seconds or until oil melts. Add Sweet Onion (1/2), stir to coat in oil, then cook 1-2 minutes.
STEP 2
Add Bell Pepper (1/2), stir, and continue to cook 2-3 minutes.
STEP 3
Stir Zucchini (1/2) and Brussels Sprouts (12) into onion and pepper mixture, cover with lid, and cook 2-3 minutes.
STEP 4
Add Frozen Cauliflower Rice (4 cup), Smoked Paprika (1 teaspoon), Ground Turmeric (1/2 teaspoon), Garlic Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon), stir to combine, cover with lid, and cook 4-5 minutes.
STEP 5
Lower heat to low and create grooves for the eggs using the back of a large spoon. Crack Large Egg (4) and add to each groove, then cover with lid and cook about 2 minutes, or until eggs are cooked to preference.
STEP 6
Remove from heat and garnish with Pumpkin Seeds (1/4 cup), Shaved Parmesan Cheese (1 ounce), and Fresh Herbs (to taste).
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Sergio at SideChef
Jessica, make sure you cover the pan with a lid and pay attention to cooking times so that the dish stays moist. 😉
Jessica Rodrigues
I just made this and it was so dry it was inedible. What did I do wrong? It sounded so good in the recipe.
Sergio at SideChef
Thanks for the question, Mark! We’ve updated the recipe to make it easier to follow. For those 4 cups of cauliflower rice you will need one medium head of cauliflower. 😃
marklovespizza
I wish I knew how much cauliflower to buy to fill 1.7 pounds. Any hints?