Hello everyone! It’s Monday, which means that the weekend is over and it’s time to get back to work. However, you always have to keep your tummy happy, and this meal definitely took care of that.


The Sauce topping is homemade! I used my mayonnaise recipe and tweaked it a little into a mock hollandaise, without the butter. I added some cayenne pepper with a dash of sea salt and lemon juice, and whipped it so it became easier to pour over the poached egg.


I believe homemade is always better because you know what’s going into your food. Even though making mayonnaise can be very tasking, it’s much healthier and can be super yummy depending on how you play with your flavors, which makes it worth it 🙂 The mayonnaise recipe is already on the blog, type in “mayonnaise” in the search bar and you’ll find it. Have a great day everyone!

Recipe: serves 1

1 cup riced cauliflower (chop cauliflower florets into chunks and purée in your food processor or blender until rice texture forms)
1 organic cage free egg (poached)
1/4 cup organic chopped scallions
1/4 cup organic red bell peppers
1 tbsp organic red onion (chopped)
1/4 tsp garlic clove (diced)
1/4 tsp jalapeño (diced)
1 tbsp organic chives (chopped)
1/2 tsp curry
1/2 tsp organic coconut aminos
Salt and pepper to taste
*paleo mayonnaise for topping (type in “mayonnaise” in the search bar to find the recipe).
1 tbsp organic extra virgin olive oil (for cooking)

Heat a skillet with olive oil over medium heat.

Add cauliflower and remaining ingredients and spices (except eggs of course) into the skillet. Do not over mix or it will get mushy.

Let it cook for about 5-7 minutes.

When ready, serve with poached egg and paleo mayonnaise, or feel free to make your own hollandaise sauce 🙂

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