Ingredients
- 1/3 cup shredded mozzarella cheese
- 4 eggs
- 1/2 lemon, juiced
- 2 tablespoons water
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 onion , diced
- 1 head cauliflower, diced
Directions
Heat the oil in a large skillet over medium-high heat.
Add cauliflower and onion in an even layer. Cook without stirring, until it takes on a little color (2-3 minutes).
Add the crushed red pepper, salt, and pepper. Add 2 tablespoons of water to prevent sticking. Stir well, cover the skillet, and cook until the cauliflower is fork-tender and golden-brown (3-5 minutes).
Turn the heat down to low, add the garlic and lemon juice. Cook 2 minutes.
In a separate pan, cook the eggs to your preference.
Serve each portion of cauliflower hash topped with fresh parsley, shredded cheese, and eggs.
Serve warm and enjoy!
Recipe in Action
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4 Servings
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Difficulty: Intermediate
Nutrition Tip 
Cauliflower is a great source of fiber!
The word hash derives from the French term hacher, meaning to chop. Hash dishes typically contain chopped up meat, potatoes, and/or vegetables.
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