|1-2 Heads||Cauliflower, Stems Removed|
|1/2 Each||Vidalia Onion, Finely Chopped|
|1 Tbsp||Extra Virgin Olive Oil|
|1 Clove||Garlic, Minced|
|1 Cup||Water, Warm (or Low Sodium Vegetable Broth)|
|3/4 Cup||Reduced Fat Cheddar Cheese, Shredded|
|2 Tbsp||Parmesan Cheese, Grated|
|4 Each||Large Eggs, Poached|
|to taste||Green Onions|
Total Fat: 22g
Saturated Fat: 7g
Sodium: 910 mg
Dietary Fiber: 11g
Pulse cauliflower in a food processor until you have a rice-like consistency. (Note: You can also find pre-riced cauliflower in many stores now – it’s a great option to save some time!)
Sauté vidalia onion with EVOO and garlic over medium-high heat until the onion is soft and slightly browned.
Add riced cauliflower and a sprinkle of salt and pepper to the pan with the onions and stir to mix everything. Add warm water or veggie broth and cook covered for about five minutes. Remove lid and continue cooking until cauliflower is soft and liquid is absorbed, about 3-5 more minutes. While lid is removed and liquid is cooking off, stir the mixture with a wooden spoon and mash and large chunks of cauliflower until you have a smoother consistency.
Once the liquid is absorbed, turn off the burner and mix in cheddar and parmesan cheese.
Scoop onto 2 plates (or bowls!) and sprinkle with green onion slivers. Top each serving with two poached eggs (plus an optional drizzle of sriracha if you like some HEAT) and enjoy!
Servings per recipe: 2