Cauliflower Breakfast Bowl with Chipotle Carrot Hollandaise

Name: Cauliflower Breakfast Bowl with Chipotle Carrot Hollandaise
Yield: 12
Ingredients: 3.0heads Cauliflower; 0.0n/a Extra virgin olive oil, as needed; 0.0pinch Kosher salt and black pepper to taste; 2.0bunches Kale, cleaned, chopped; 2.0cloves Garlic, minced; 2.0cans (15.5 oz. ea.) Black beans, drained, rinsed; 3.0each Avocados, mashed; 1.5each Lime, juiced; 0.25cup Cilantro, chopped; 0.0g Salt, to taste; 0.5lb Carrots, cleaned, large dice; 1.0Tbsp Olive oil; 2.0cups Knorr® Professional Liquid Hollandaise Sauce 34.32oz. 6 pack; 0.5each Lime, juiced; 3.0each Chipotle in Adobo sauce; 0.5cup Water; 0.0 Cauliflower And Kale, Prepared; 0.0 Avocado, Prepared; 3.0cups Cheddar Cheese; 3.0each Tomatoes, medium, small dice; 12.0each Eggs, fried; 0.0 Chipotle Carrot Hollandaise, Prepared; 1.0cup Pepitas, roasted; 0.0as needed Cilantro, chopped, for garnish

Cauliflower Breakfast Bowl with Chipotle Carrot Hollandaise – - Recipe

Take breakfast to a new level. This bowl, topped with a fried egg, combines bold flavors for a unique, plant based dish.

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Prepare the Vegetables

Cauliflower 3.0 heads
Extra virgin olive oil, as needed
Kosher salt and black pepper to taste
Kale, cleaned, chopped 2.0 bunches
Garlic, minced 2.0 cloves
Black beans, drained, rinsed 2.0 cans (15.5 oz. ea.)

Prepare the Avocado

Avocados, mashed 3.0 each
Lime, juiced 1.5 each
Cilantro, chopped 0.25 cup
Salt, to taste

Prepare the Chipotle Carrot Hollandaise

Carrots, cleaned, large dice 0.5 lb
Olive oil 1.0 Tbsp
Knorr® Professional Liquid Hollandaise Sauce 34.32oz. 6 pack 2.0 cups
Knorr® Professional Liquid Hollandaise Sauce 34.32oz. 6 pack
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Lime, juiced 0.5 each
Chipotle in Adobo sauce 3.0 each
Water 0.5 cup

Prepare the Bowl

Cauliflower And Kale, Prepared
Avocado, Prepared
Cheddar Cheese 3.0 cups
Tomatoes, medium, small dice 3.0 each
Eggs, fried 12.0 each
Chipotle Carrot Hollandaise, Prepared
Pepitas, roasted 1.0 cup
Cilantro, chopped, for garnish

Appetizer/Shareable

Vegetables

Spring

Summer

Fall

Winter

Vegetarian

Plant Forward

Gluten free

Delivery / Takeaway

Knorr® Professional

Full Service Restaurants

Limited Service Restaurants

Commissary

Bowls

Entree

Hotels

Colleges & Universities

Fast Casual Dining

Casual Dining

Retail Food Service

Take breakfast to a new level. This bowl, topped with a fried egg, combines bold flavors for a unique, plant based dish.

...

Preparation

Prepare the Vegetables
- Cut cauliflower into 1-inch florets. Toss with oil, salt and pepper. Roast in 450 F oven 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.
Prepare the Avocado
- Mash the avocado with the lime juice and season with cilantro and salt.
Prepare the Chipotle Carrot Hollandaise
- Toss the carrots with oil, salt and pepper. Roast at 450 F until soft and beginning to caramelize. Combine with the Knorr® Liquid Hollandaise, lime juice, chipotles and water and puree until smooth. Season with salt.
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