Before Austin and I rang in the New Year in Big Bear my wonderful friend Miranda came down from SLO. While she was visiting she shared an amazing breakfast/brunch recipe with me; poached eggs over cauliflower and quinoa cakes. I do not consider myself a master chef, so when Miranda recommend we try out this recipe I was a little hesitant; however, it was surprisingly easy. At my house Miranda did all the work but I decided to try it on my own in Big Bear, it was a huge success.
The best part of this recipe, besides being healthy, is that you can prep the cauliflower and quinoa mixture (Steps 1 – 5) the day/night before and store in the refrigerator.
I made a few changes, but the original recipe can be found here: What’s For Dinner?
- 1 cup quinoa
- 1 1/2 cups vegetable broth
- 2 cups cauliflower- chopped
- 2 jalapeños- chopped
- 1/2 cup cheddar cheese (I used the vegan cheese option)
- 1 egg for the quinoa cakes plus 6 to 8 eggs to poach
Step 1 in a medium pot combine the following ingredients cover and bring to a boil:
- Vegetable broth
Step 2 reduce heat and add the following ingredients:
Let the mixture simmer for 15 minutes. Stir occasionally.
Step 3 stir in the following ingredients:
Let the cheese melt.
Step 4 turn heat off, add egg and stir thoroughly.
Step 5 once the cauliflower & quinoa mixture has cooled make into cakes (about 2 tablespoons per cake).
Step 6 heat medium pan over medium heat and melt a small amount of coconut oil.
Cook each cake 2-3 minutes per side.
Step 7 poaching eggs, this can be done simultaneously with Step 6:
- Bring water in a large pot to a simmer
- Add a tbsp of vinegar
- Crack one egg into a small bowl or coffee cup
- Create a whirlpool in the water
- Drop egg in, white first
- Let cook for 3 minutes
- Remove with slotted spoon
- Place on a tilted plate to allow excess water to drain before serving
Step 8 top each cauliflower and quinoa cake with one poached egg.
This recipe makes 6-8 cauliflower and quinoa cakes, depending on size.