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Eggs over cauliflower rice

"Feed a Cold" Cauliflower Hash Rancheros by Jennifer Fisher

8
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
1
Difficulty
Easy

Ingredients

Olive oil

1 tsp

White onion

1½ small

Garlic

1 clove(s)

Uncooked cauliflower rice

24 oz

Chili powder

2 tsp

Onion powder

½ tsp

Smoked paprika

½ tsp

Ground cumin

1 tsp

Dried oregano

1 tsp

Jennifer Fisher Spicy Salt

1 tsp

Canned diced green chiles

1 Tbsp

Canned fire roasted tomatoes

14 oz

Egg

2 item(s), large, fried with cooking spray

Grain-free tortilla

2 tortilla(s), toasted

Avocado

¼ item(s)

Cilantro

1 Tbsp, finely chopped

Instructions

  1. In a 12-inch nonstick skillet, heat the oil on medium-high. Add the onion and garlic. Cook 2 to 5 minutes, until onion is translucent, stirring often. Add the cauliflower rice. Season with the chili powder, onion powder, smoked paprika, cumin, oregano, and Spicy Salt. Stir to combine.
  2. Add the green chilies. Cook 5 to 6 minutes, until cauliflower begins to brown in spots. Stir in the tomatoes. Cook 1 minute, stirring.
  3. On a large plate, arrange the tortillas. Spoon the cauliflower mixture onto tortillas. Top with the eggs, avocado, and cilantro. Season eggs with additional Spicy Salt, if desired.

Notes

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