Cauliflower Breakfast Bowl with Chipotle Carrot Hollandaise

Name: Cauliflower Breakfast Bowl with Chipotle Carrot Hollandaise
Yield: 12
Ingredients: 3.0heads Cauliflower; 0.0g Extra virgin olive oil, as needed; 0.0pinch Kosher salt and black pepper to taste; 2.0bunches Kale, cleaned and chopped; 2.0cloves Garlic, minced; 2.0cans (485 g) Black beans, drained and rinsed; 3.0each Avocado, mashed; 1.5each Lime, juiced; 0.0pinch Salt, to taste; 5.0ml Cilantro, chopped; 225.0g Carrots, cleaned, large dice; 15.0ml Olive oil; 500.0ml Knorr® Professional Hollandaise Sauce Mix 800g 6 pack; 0.5each Lime, juiced; 3.0each Chipotles in adobo sauce; 125.0ml Water, filtered, room temperature; 375.0g Cheddar Cheese, shredded; 3.0each Tomatoes, medium, small dice; 12.0each Eggs, fried; 160.0g Pepitas, roasted; 0.0g 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 flavours 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 and chopped 2.0 bunches
Garlic, minced 2.0 cloves
Black beans, drained and rinsed 2.0 cans (485 g)

Prepare the Avocado

Avocado, mashed 3.0 each
Lime, juiced 1.5 each
Salt, to taste
Cilantro, chopped 5.0 ml

Prepare the Chipotle Carrot Hollandaise

Carrots, cleaned, large dice 225.0 g
Olive oil 15.0 ml
Knorr® Professional Hollandaise Sauce Mix 800g 6 pack 500.0 ml
Knorr® Professional Hollandaise Sauce Mix 800g 6 pack
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Sysco

Stewart Foodservice

Wholesale Club

A1 Cash + Carry

Flanagan

Gordon Food Service

Pratts

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Lime, juiced 0.5 each
Chipotles in adobo sauce 3.0 each
Water, filtered, room temperature 125.0 ml

Prepare the Bowl

Cheddar Cheese, shredded 375.0 g
Tomatoes, medium, small dice 3.0 each
Eggs, fried 12.0 each
Pepitas, roasted 160.0 g
Cilantro, chopped, for garnish

Vegetarian

Knorr® Professional

Summer

Gluten free

Plant Forward

Spring

Winter

Seafood

Salads

Limited Service Restaurants

Delivery / Takeaway

Fall

Full Service Restaurants

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

...

Preparation

Prepare the Vegetables
- Cut cauliflower into 2.5 cm florets. Toss with oil, salt and pepper. Roast in 230 C 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
- Mix the mashed 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 230 C until soft and beginning to caramelize. Combine with the Knorr® Professional Sauce Hollandaise, lime juice, chipotles and water and puree until smooth. Season with salt.
Prepare the Bowl
- To build the bowl, place the prepared 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 chipotle carrot hollandaise. Garnish with pepitas and cilantro