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Prepare the Vegetables:

  • Cauliflower 3 heads
  • Extra virgin olive oil, as needed
  • Kosher salt, to taste
  • Black pepper, freshly ground
  • Kale, cleaned, chopped 2 bunches
  • Garlic, minced 2 cloves
  • Black beans, drained, rinsed 2 cans (15.5 oz. ea.)

Prepare the Avocado:

  • Avocados, mashed 3 each
  • Lime, juiced 1.5 each
  • Cilantro, chopped 0.25 cup
  • Kosher salt, to taste

Prepare the Chipotle Carrot Hollandaise:

Prepare the Bowl:

  • Cheese, sharp cheddar, shredded 0.5 lb
  • Tomatoes, medium, small dice 3 each
  • Eggs, fried 12 each
  • Pepitas, roasted 0.5 cup
  • Cilantro, chopped, for garnish
  1. Prepare the Vegetables:

    • Preheat the oven to 500F. Cut cauliflower into 1-inch florets. Toss with oil, salt and pepper. Roast until golden brown.
    • In a large sauté pan, cook the kale just until wilted, add the garlic, cook 30 seconds more, then add the black beans and cook through until heated. Combine with the cauliflower and set aside.
  2. Prepare the Avocado:

    Mash the avocado with the lime juice and season with cilantro and salt.
  3. Prepare the Chipotle Carrot Hollandaise:

    Toss the carrots with oil, salt and pepper. Roast at 400F until soft and beginning to caramelize. Combine with the Knorr® Liquid Hollandaise, lime juice, chipotles and water and puree until smooth. Season with salt.
  4. Prepare the Bowl:

    To build the bowl, place the cauliflower and kale mixture at the base. In sections, add the mashed avocado, shredded cheddar, and tomato. Top with a fried egg. Drizzle with the carrot hollandaise. Garnish with pepitas and cilantro.
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