Cauliflower Toast with Avocado, Spinach and Lemon
Author: 
Recipe type: Breakfast + Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 4 rounds
 
Paleo, Grain Free, Gluten Free, Vegetarian, Refined Sugar Free, Keto, Nightshade Free
Ingredients
  • 1 pasture raised egg
  • 1 cup cauliflower rice (you can use frozen or fresh)
  • 1 oz of any cheese you like
  • 1 handful of fresh spinach sliced
  • ½ avocado
  • Olive oil
  • Crushed red pepper
  • fresh squeezed lemon or lime juice + zest
  • Any seasonings (I only use pink salt)
Instructions
  1. If using frozen cauliflower rice, pop it in the microwave to defrost and then squeeze as much water out of it as you can. You can use a nut milk bag, cheesecloth, fabric or paper towel. If using fresh cauliflower you can skip this step.
  2. Shred whatever cheese you prefer to use. I like to shred it myself to avoid the cellulose (wood pulp) that is used as an anti-caking agent in shredded cheese. Plus it only takes a second and tastes way better! But, if you want to use pre-shredded cheese you totally can!
  3. Crack the egg in a small bowl and lightly scramble it. Add in the cauliflower, seasonings and cheese. Mix well.
  4. Line a baking sheet with parchment paper. Spoon the mixture onto the baking sheet in four rounds. Bake at 425 degrees for 15-20 min flipping once or twice. You want to cook them until golden.
  5. While the cauliflower toasts are cooking, mash ½ an avocado and slice the fresh spinach.
  6. When the cauliflower toasts come out of the oven top with the mashed avocado, sliced spinach, a drizzle of good quality olive oil and citrus juice + zest ,a sprinkle of crushed red pepper + salt.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/cauliflower-toast-with-avocado-spinach-and-lemon-keto-paleo-gluten-free/