Cauliflower Breakfast Bowl

Nutrition · per serving

Steps

1. 1

   Prep everything first for speed: rice the cauliflower if needed, zest and juice the lime, slice the spring onion, and halve, pit, and slice the avocado. Pat the bacon dry so it browns faster.

   400 g cauliflower, riced1 tsp lime zest15 ml lime juice1 medium (about 150 g flesh) avocado20 g spring onion, thinly sliced120 g bacon
2. 2

   Heat a large frying pan over medium heat and cook the bacon until crisp and deeply golden, 4-6 minutes, turning as needed. Transfer to a plate, leaving about 1 tablespoon of rendered fat in the pan for extra flavor.

   120 g bacon
3. 3

   Add the olive oil if the pan looks dry, then add the riced cauliflower, salt, and black pepper. Stir-fry over medium-high heat for 3-4 minutes until the cauliflower is tender but not wet. Keep it moving so excess moisture evaporates rather than steams. Stir in the lime zest and lime juice at the end, then divide between 2 bowls.

   15 ml olive oil400 g cauliflower, riced3 g fine salt1 g black pepper1 tsp lime zest15 ml lime juice
4. 4

   In the same pan, fry the eggs to your liking over medium heat, about 2-3 minutes for set whites and runny yolks. If needed, add a small spoonful of bacon fat from the pan to prevent sticking. The eggs are ready when the whites are fully opaque.

   2 large eggs
5. 5

   Crumble or chop the bacon. Top each bowl of cauliflower rice with avocado slices, one fried egg, bacon, spring onion, and hot sauce. Serve immediately while the eggs are hot and the cauliflower is fluffy.

   120 g bacon1 medium (about 150 g flesh) avocado20 g spring onion, thinly sliced20 ml hot sauce

Origin & History

Breakfast bowls are a modern American format built around quick assembly, customizable toppings, and nutrient-dense ingredients. This low-carb version reflects contemporary keto cooking, replacing grains with cauliflower rice while keeping familiar breakfast flavors like bacon, eggs, avocado, and hot sauce.