Prep Time: 5 minutes
Cooking Time: 20 minutes
2 cups cauliflower, chopped
3 tablespoons ghee or butter
1 teaspoon of sea salt
½ teaspoon black pepper
1 teaspoon dried curry powder
20 green olives, chopped
4 large eggs
1 cup microgreens
¼ cup cilantro, chopped
Preheat oven to 400 degrees Fahrenheit.
Arrange chopped cauliflower on a baking sheet lined with parchment paper and toss with ghee, sea salt, black pepper, and curry powder.
Allow roasting in the oven until it is soft, for about 15 minutes, tossing after about 10 minutes.
Remove from the oven, toss with microgreens and crack 4 eggs on top of the softened cauliflower.
Return to the oven and continue cooking until the egg whites are set about 5 minutes.
Remove from the heat, and serve between two shallow bowls, garnishing with chopped cilantro.
Net Carbs: 6