Eggs and Avocado on Cauliflower toast

It’s been a while I wanted to try some cauliflower crust recipe…. And I found this one in the book “Fat for Fuel – Ketogenic Cookbook” from Dr. Joseph Mercola & Pete Evans.

It is just really easy to do, super healthy and super delicious!

Here we go:

Choose ALL ORGANIC to really benefit from all the nutrients and make the best out of it….

For 4 serves:

Cauliflower toast:

-          ¼ head cauliflower, chopped into small pieces

-          1.5 Tbsp coconut oil

-          Pink Himalayan Salt, ground black pepper

-          2 eggs

Preheat the oven at 400’F or 200’C. Line a baking tray with parchment paper.

Place the cauliflower pieces in a food processor to process to fine crumbs.

In a large pan, melt the coconut oil over medium heat and cook the cauliflower crumbs for 4-6 minutes, until softened.

Transfer to a large bowl, add some salt and pepper and allow to cool.

Add the 2 eggs, and mix to combine.

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Spoon 2 Tbsp of the mixture onto the prepared tray and gently spread out to form a patty, approximatively 3 inches (7-8cm) diameter. Repeat this 4-5 times for 4-5 patties in total. Bake for 15-20 minutes until golden and crisp.

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You can add more spices to the mixtures, pieces of cooked mushrooms, or even some fried bacon if you are into it…. Be creative!

To complete the recipe, once the cauliflower toasts are ready, add some avocado slices and a fried egg on top of each one of them. Add some olive oil or chili oil. Again, be creative, you can add some herbs or other green salad leaves as well. I think this recipe really allows you to make it your own specialty!


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