MSG Free Whole30 Smoky Paprika Cauliflower Rice Breakfast Bowl
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Learn more →Ingredients
2 servings
For the bowl
- 4 strips sugar-free uncured pork bacon
- 1 small head cauliflower (about 1 lb), cut into florets
- 2 tbsp avocado oil, divided
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 red bell pepper, thinly sliced
- 2 cups baby spinach
- 4 large eggs
For serving
- 1 avocado, sliced (optional)
- 1–2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Spread the cauliflower rice on a clean kitchen towel and press firmly to remove excess moisture — this step is key to getting a lightly toasted texture rather than a steamed one.
- 2
Lay the bacon strips in a cold 12-inch skillet and set over medium heat. Cook, turning once, until the fat is rendered and the bacon is crisp, 6–8 minutes. Transfer to a paper-towel-lined plate and pour off all but about 1 tsp of the rendered fat from the skillet, leaving the skillet on the heat.
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