This recipe for Cauliflower Rice and Beetroot Bowl with soft boiled eggs is inspired by a brunch dish they do at an amazing little cafe around the corner from me. I love how simple the dish seems, but it just tastes incredible with fragrant middle eastern cumin and coriander running through the warm salad.
Great for students, a light dinner or your lunchbox, you’re going to be coming back to this recipe time and time again.
Ready in 40 minutes
Good For Student friendly
Preheat the oven to 200 C.
Slice the beetroots into inch chunks, mix with the coconut oil, sea salt, cumin, coriander and a few tbsp of water. Place on a roasting tray and pop in the oven for 35 minutes until cooked through.
While this is cooking make the cauliflower rice, chop into chunks then pop in the food processor and process for 20 seconds into a rice like consistency. Place in a large pot with a pinch of salt and a few tbsp of water cook it for 3-4 minutes until cooked through.
Mix the dressing together. Once the rice and beets are done mix them together with the watercress,sunflower seeds. dressing and pinch of salt. Soft boil the eggs (around 6 minutes) then peel them and slice them in half, top them with sea salt. Top with on the salad and serve warm.