- Preheat the oven to 415 degrees F.
- In a small bowl remove any remaining stems from kale and add olive oil.
- Massage oil into the kale with your hands. Then add the garlic powder and salt and pepper. Massage one more time and add to a small pan and saute for 2-3 minutes. Set aside.
- Wash and cut the cauliflower into 1 inch pieces (it’s ok if some a little bigger and some are a little smaller).
- In small bowl combine the hot sauce, brown rice flour and water. Mix together and pour on top of cauliflower. Mixing until all the pieces are lightly coated.
- Bake in the oven for 18 minutes.
- While cauliflower is roasting, cook quinoa according to package instructions.
To assemble the bowls:
- Add about 1 cup of quinoa to the bottom of your bowl top with 1 cup of ½-1 cup of kale, ½ cup buffalo cauliflower and a sprinkle of pumpkin seeds.
- Cook an egg your favorite way. I suggest either hard-boiled, soft-boiled or fried for this bowl!
- Place the egg on top and add a pinch more of salt and pepper if desired.
*you will have leftover cauliflower from this recipe. I strongly encourage you to add it to something else you are eating the next day!
Recipe courtesy of Once Upon A Pumpkin, Maggie Michalczyk, RDN.