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Step 1:

  • Cauliflower 3 heads
  • Extra virgin olive oil, as needed
  • Kosher salt, to taste
  • Black pepper, freshly ground

Step 2:

  • Kale, cleaned, chopped 2 bunches
  • Garlic, minced 2 cloves
  • Black beans, drained, rinsed 2 cans (15.5 oz. ea.)

Step 3:

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

Step 4:

Step 5:

  • 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. Step 1:

    Preheat the oven to 500F. Cut cauliflower into 1-inch florets. Toss with oil, salt and pepper. Roast until golden brown.
  2. Step 2:

    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.
  3. Step 3:

    Mash the avocado with the lime juice and season with cilantro and salt.
  4. Step 4:

    For the 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.
  5. Step 5:

    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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