Watch the one minute video below to see my easy tricks for perfect hard boiled eggs and peeled garlic!
A sweet, salty and creamy, dreamy combination! The honey and garlic combination in this bowl is THE BEST hands down. It’s also full of healthy fats from the avocado and protein from the eggs that will keep you full for hours. The honey won’t spike your blood sugar either. An all-natural meal I always look forward to eating after preparing! It’s also paleo friendly.
See the Tips and Tricks section below the recipe for some helpful recipe ideas.
Servings: 4
Preparation + Cooking Time: 60 minutes
Suggested kitchen tools: measuring spoons, knife, two large baking trays, parchment paper, medium saucepan+lid, garlic press
Ingredients:
1 large head cauliflower, rinsed and chopped into bite sized pieces
1 bunch brussels sprouts, rinsed, and halved
4 organic, free range extra large eggs
2 avocados
3 tablespoons honey
3 garlic cloves, peeled
3 tablespoons olive oil, divided
sea salt and pepper, for seasoning
How-To:
Heat your oven to 425 degrees (F)
Line two large baking trays with parchment paper. Set aside.
Hard boil your eggs by placing them in a medium sized saucepan and filling it with enough cold water to cover the eggs. Bring it to a boil on high heat, cover, then turn off the heat. Allow them to sit covered for 15 minutes. Drain and peel the eggs, rinsing with cold water as needed. Watch my video above this recipe for a visual of the process.
While the eggs cook, chop the cauliflower into bite sized pieces and halve the brussels sprouts.
Place the the cauliflower on one parchment lined tray and cover with 2 tablespoons olive oil, 3 tablespoons honey, three peeled and pressed garlic cloves, a pinch of sea salt and pepper. Gently toss to combine. Place the brussels sprouts on the other parchment lined tray with the remaining 1 tablespoon olive oil, a pinch of sea salt and pepper.
Place the cauliflower in the oven and roast for 15 minutes. After 15 minutes, toss the cauliflower and continue roasting for an additional 15-20 minutes or until lightly browned. Also place the brussels sprouts in the oven and roast for 15-20 minutes or until lightly browned.
To serve: Divide the cauliflower and brussels sprouts between four bowls. Top each bowl with one peeled hard boiled egg, 1/2 an avocado, a bit of sea salt and pepper.
Eat and enjoy!
Tips and Tricks:
I found my ingredients at Whole Foods but the ingredients could be found at most grocery stores and online
Don’t like hard boiled eggs? Fry or cook them the way you prefer.
Don’t like brussels sprouts? Try another green vegetable like broccoli or asparagus instead.
Did you make this recipe or have feedback? Leave me a comment or fill out the form below!
I also love to hear how people made my recipes their own! Post it to social media and tag it #carolynsdailydishes or @carolynsbloomingcreations
Hey Honey! Garlic Cauliflower Bowls (VEG, DF, GF)
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Food prepared, styled and photographed by Carolyn J. Braden