3 cups cauliflower florets
1 tablespoon olive oil
1 garlic clove, minced
½ teaspoon smoked paprika
¼ teaspoon sea salt
1 cup cooked farro
⅓ cup hummus
3 tablespoons toasted pepitas
1 cup microgreens (I used broccoli but you can use whatever)
¼ teaspoon red pepper flakes (optional)
- Preheat your oven to 425˚F. Place the cauliflower on a sheet tray and toss with the olive oil, minced garlic, smoked paprika, and salt. Place in the oven and roast until golden and tender; 25 to 30 minutes.
- When the cauliflower is done, assemble the bowls. I like to use low, shallow bowls. Scoop hummus into the bowl and give a good swirl around part of the bowl. Top with the farro, roasted cauliflower, fried egg, microgreens, pepitas, and red pepper flakes, if desired.
Use leftover grains and roasted vegetables if desired!