Cauliflower Rice Bowl with Crispy Chili Eggs
Ingredients
- —150 g cauliflower rice
- —2 eggs (soft or medium boiled)
- —1 teaspoon olive oil
- —1 small red onion, thinly sliced
- —1 handful of baby spinach
- —1/2 teaspoon chili flakes
- —1 teaspoon lemon zest
- —Pepper and sea salt to taste
Instructions
- Boil the eggs for 6–7 minutes for soft or 8 minutes for medium.
- Heat the olive oil in a pan and sauté the red onion with the chili flakes until softened.
- Add the cauliflower rice and cook for 3–4 minutes until lightly golden and fragrant.
- Stir in the baby spinach until wilted.
- Season with lemon zest, pepper, and sea salt.
- Peel the eggs and cut them in half; place them on top of the warm cauliflower rice.
- Spoon the chili onion mixture from the pan over the eggs for extra crunch and heat.
Serving Tip
A delightful dish — light, warm, crispy, slightly spicy, and super clean. Arrange the eggs on top of the bowl with the yolks visible. Sprinkle the sautéed chili onion on one side for a beautiful color contrast.
Storage Tip
Store the cauliflower rice and toppings separately. Halve the eggs just before serving.