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Dairy
Easy
35 Minutes
Diets 
Riced cauliflower is an excellent alternative to rice on Pesach. It is so diverse and can be used in a variety of ways. This is a great idea for a hearty, healthy brunch bowl.
1 onion, diced
1 tablespoon Gefen Olive Oil
1 zucchini, cubed
1 medium carrot, cubed
2 cubes Gefen Frozen Garlic
24 ounces Beleaves Frozen Riced Cauliflower, thawed at room temp for about 30 minutes (see note)
1 teaspoon Gefen Paprika
1/4 teaspoon black pepper
1/2 teaspoon Gefen Salt
4 eggs
parsley, to taste
Parmesan cheese, to taste
red pepper flakes, to taste
Heat olive oil in a saucepan over medium flame. Add onion and sauté until translucent, about 10 minutes. Add zucchini, carrots, and garlic and cook until vegetables are soft, about 10 to 15 minutes. Add riced cauliflower and seasonings. Cover and continue cooking for five to seven minutes.
Meanwhile, to poach eggs, fill a medium pot with water and bring to a boil. Crack each egg into a separate glass. With a spoon, create a circular motion in the water, creating a swirl effect. Slowly drop eggs into the water one at a time. Cook for three minutes. Remove eggs from water with a slotted spoon.
Divide vegetables into four bowls and top each bowl with a poached egg. Add some parsley, Parmesan cheese and a sprinkle of red pepper flakes to each bowl right before serving.
Photography and Styling by Penina Spero
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