Shortcut Cauliflower with Prosciutto and Mustard GreensPrint Recipe
- 1 small bunch Mustard Greens roughly chopped
- 250 g organic tricolored frozen cauliflower ( mine was from Trader Joes)
- 2 slices Prosciutto, torn by hand in pieces
- 1 tsp organic Ghee
- 1 tsp red chili flakes
- 2 tbsp Extra Virgin Olive Oil
- 2 organic eggs
- 1/4 cup micro greens of choice
- salt & pepper
In a small pot add the frozen cauliflower and cover with a lid letting it de-thaw for about 5 minutes. Add the Ghee and torn prosciutto to cook on low until cauliflower is nicely browned ( 8-10 minutes).
While the cauliflower cooks down, heat 1 tbsp of the olive oil in a non stick pan on high heat and add the mustard greens with the red chili flakes, salt and pepper to wilt, it shouldn't take more than 5-6 minutes and you can plate the greens by dividing in half. Re-use the same non-stick pan and add the second tbsp of the olive oil. Crack open both eggs to cook. While the eggs cook, plate the cauliflower accordingly and top each plate with an egg. Top with micro greens.
Shit. Its the weekend and you forgot to set an alarm, or you meant to hit snooze and instead shut it off, it would be easier if you had an actual alarm and did not rely on your smart phone but hey, we’ve all been there. This dish can be a filling brunch, so you can get a move on already, and gives you 2 servings of vegetables to start the day. The base is made from frozen vegetables of which you should always have on hand to use in a pinch besides the fact that since they are frozen at their peak of freshness, they typically have more nutrients in them. The prosciutto and egg amp up the protein while giving it more flavor and fat so its really delicious and helps keep you going. We are all busy but that doesn’t mean our food should pay the price!