Breakfast Cauliflower Casserole
Makes 3 Servings
Macros: 213 Cal, Fat 12g, Carbs 8g, Fibre 3g, Protein 19g
1/2 head Cauliflower (chopped into florets)
1/2 cup Unsweetened Almond Milk
1 tsp Garlic Powder
1 tbsp Nutritional Yeast
1 tsp Sea Salt
1 cup Baby Spinach
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!
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.