Low-Carb Smoky Cauliflower Hash - Clean Eating Magazine

Low-Carb Smoky Cauliflower Hash - Clean Eating Magazine

Prep Time Prep: 25m Total Time Total: 25m

Yield: 4

www.cleaneatingmag.com

  • 1 tbsp organic unsalted butter 1 large shallot, finely chopped 2 cloves garlic, minced 1 zucchini, chopped 6 shiitake mushrooms, chopped ½ tsp each ground black pepper, smoked paprika, dried oregano, ground cumin, ground coriander and red pepper flakes ¼ tsp sea salt 2 tbsp low-sodium chicken broth 1 cup frozen riced cauliflower 2 tbsp grated Parmesan cheese 1 tsp grated lemon zest + 2 tsp fresh lemon juice 8 large eggs, cooked as desired 2 cups microgreens
  1. 1. In a large nonstick skillet on medium, melt butter. Add shallot and cook, stirring frequently, until softened, 2 minutes. Add garlic and cook, stirring constantly, until fragrant, 45 seconds. Add zucchini and mushrooms; sprinkle with black pepper, paprika, oregano, cumin, coriander, pepper flakes and salt. Sauté 4 to 5 minutes, stirring frequently, until vegetables are softened.
  2. 2. Add broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Add riced cauliflower and cook, stirring frequently, another 3 to 4 minutes until cauliflower is softened. Remove from heat and stir in cheese, lemon zest and juice.
  3. 3. Divide mixture among 4 plates. Top each serving with 2 cooked eggs and ½ cup microgreens.
  4. Note: If following our Meal Plan, refrigerate remaining hash and reheat when called for. Top each serving with 2 cooked eggs and ½ cup microgreens.

Ingredients

  • 1 tbsp organic unsalted butter 1 large shallot, finely chopped 2 cloves garlic, minced 1 zucchini, chopped 6 shiitake mushrooms, chopped ½ tsp each ground black pepper, smoked paprika, dried oregano, ground cumin, ground coriander and red pepper flakes ¼ tsp sea salt 2 tbsp low-sodium chicken broth 1 cup frozen riced cauliflower 2 tbsp grated Parmesan cheese 1 tsp grated lemon zest + 2 tsp fresh lemon juice 8 large eggs, cooked as desired 2 cups microgreens

Instructions

  1. 1. In a large nonstick skillet on medium, melt butter. Add shallot and cook, stirring frequently, until softened, 2 minutes. Add garlic and cook, stirring constantly, until fragrant, 45 seconds. Add zucchini and mushrooms; sprinkle with black pepper, paprika, oregano, cumin, coriander, pepper flakes and salt. Sauté 4 to 5 minutes, stirring frequently, until vegetables are softened.
  2. 2. Add broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Add riced cauliflower and cook, stirring frequently, another 3 to 4 minutes until cauliflower is softened. Remove from heat and stir in cheese, lemon zest and juice.
  3. 3. Divide mixture among 4 plates. Top each serving with 2 cooked eggs and ½ cup microgreens.
  4. Note: If following our Meal Plan, refrigerate remaining hash and reheat when called for. Top each serving with 2 cooked eggs and ½ cup microgreens.