Breakfast Cauliflower Casserole
Breakfast Cauliflower Casserole
7 ingredients · 1 hour · 3 servings
Ingredients
- 1/2 head Cauliflower (chopped into florets) 7 Egg
- 1/2 cup Unsweetened Almond Milk
- 1 tsp Garlic Powder
- 1 tbsp Nutritional Yeast
- 1 tsp Sea Salt
- 1 cup Baby Spinach
Directions
- Preheat oven to 375ºF (191ºC).
- On the stove, bring a large pot of water to a boil. Drop in your cauliflower florets and let cook for 5 to 6 minutes (or until tender when pierced with a fork). Roughly chop the cooked cauliflower and set aside.
- In a bowl, whisk together egg, almond milk, garlic powder, nutritional yeast, salt and chopped spinach. Toss in chopped cauliflower florets until evenly coated.
- Pour mixture into a baking dish and bake for 45 minutes.
- Remove from oven and let cool slightly before serving. Enjoy!
Notes
More Greens - Add an extra cup of chopped spinach, or serve with a side of mixed greens tossed in olive oil and balsamic vinegar.
Don't Like Cauliflower - Use steamed broccoli instead.
Storage - Store in an airtight container up to three days. Reheat before serving.
Dr. Nicole Shortt, ND
Dr Nicole Shortt, BSc, ND is a Naturopathic Physician who is passionate about naturopathic medicine and the choices it gives people in health care.
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