New American Plate Challenge

Caulifornia Breakfast Bowl

Weekly Recipe
Serves 1

This unique breakfast bowl uses cauliflower for the base instead of rice.  Top it with delicious fiber filled veggies and a soft-cooked egg for a satisfying start to your morning.


  • 2 Tablespoons
    extra virgin olive oil, divided
  • 1 Cup
    cauliflower florets
  • 1/4 Cup
    white onion, chopped
  • 1/4 Cup
    baby bella mushrooms, sliced 1/4 inch thick
  • 1/2 Cup
  • 1/4 Cup
    black beans, rinsed
  • 1/4 Cup
  • 1
    large egg
  • 1/4 Cup
    diced tomatoes
  • 1/8 Cup
  • 1/4
    avocado, sliced
  • 1/4


  1. To rice cauliflower, pulse florets in a food processor until finely chopped or grate by hand with a traditional box grater.

  2. In a large skillet over medium heat, heat 1 tablespoon olive oil for 1 to 2 minutes. Add onions and sauté for about 3 minutes or until they turn translucent.

  3. Add mushroom and spinach and sauté, stirring occasionally for 3 to 5 minutes.

  4. In a small sauce pan, heat black beans and water over low heat. Let simmer for a few minutes until hot. Remove from heat and set aside.

  5. Add cauliflower rice to the vegetables and continue to sauté, stirring occasionally for about 5 minutes or until rice starts to appear golden brown. Remove from heat and set aside.

  6. In a separate small skillet, heat remaining 1 tablespoon olive oil over medium heat. Once pan is heated, crack egg and gently slide into pan. Cook until whites are firm and small bubbles begin to appear. Flip with a spatula and cook on the other side for 10 seconds. Remove from heat.

  7. Transfer cauliflower mixture to bowl. Top with fresh tomatoes, black beans and cooked egg.

  8. Garnish with cilantro and avocado and squeeze lime over the top. Serve and enjoy.


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