So here is my version that I make at home!
1 ½ cups of cauliflower florets
2 eggs, poached
2 tbsp. of olive oil
¼ tsp of cumin
¼ tsp of paprika
¼ tsp of chili powder
½ cup of dairy free avocado crema
½ cup of pico de gallo
4 sliced bacon, crumbled
¼ cup of sliced jalapeños
Salt & pepper
Preheat the oven to 425 degrees.
Place cauliflower florets in a large bowl, drizzle in the olive oil, cumin, paprika, chili powder, salt and pepper. Mix all until florets are coated. drizzle florets with olive oil.
Spread florets on baking sheet. Roast for 25 minutes.
While cauliflower is roasting, poach your eggs.
Fill a saucepan ½ full with water, add 1 tsp of vinegar.
Bring to a boil on high heat.
Crack eggs into 2 separate small bowls.
Once the water is boiling lower the heat to medium and wait until it simmers.
Using a spoon swirl the water so it looks like a whirlpool.
Very, very gently slide an egg into the water and then the other.
Cook for 3 minutes for soft, 4 minutes for slightly set and 5 minutes for set.
You can skim off excess egg whites while they cook. When eggs are to your desired doneness carefully remove them with a large spoon.
Remove cauliflower from oven when toasted and golden.
Divide cauliflower into 2 bowls. Top with a squiggle of avocado crema, pico de gallo and jalapeño slices. Then add the poached egg and crumbled bacon on top.
½ an avocado
2 tbsp of unsweetened full fat coconut milk
1 tbsp of olive oil or avocado oil, add more if needed
1 tbsp of lime juice
Add all ingredients into the food processor or blender and mix thoroughly. If the consistency is thicker than you want you can add a touch more olive oil or avocado oil. I like to transfer sauce into a small zipper bag, cut a small corner off and pipe it onto dishes.
Variation Tip: You can add cayenne pepper or a dash of hot sauce if you want to add some spice.