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Breakfast Cauliflower Casserole

Makes 3 Servings

Macros: 213 Cal, Fat 12g, Carbs 8g, Fibre 3g, Protein 19g


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


  1. Preheat oven to 375ºF (191ºC).

  2. 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.

  3. In a bowl, whisk together egg, almond milk, garlic powder, nutritional yeast, salt and chopped spinach. Toss in chopped cauliflower florets until evenly coated.

  4. Pour mixture into a baking dish and bake for 45 minutes.

  5. Remove from oven and let cool slightly before serving. Enjoy!


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.

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