Smoky Cauliflower Hash

Start your day with this veggie-packed cauliflower hash. It's so filling you won't even miss the carbs you'd find in a traditional hash.

Prep Time
25 min
25 min


  • 1 tbsp organic unsalted butter

    1 large shallot, finely chopped

    2 cloves garlic, minced

    1 zucchini, chopped

    6 shiitake mushrooms, chopped

    ½ tsp each ground black pepper, smoked paprika, dried oregano, ground cumin, ground coriander and red pepper flakes

    ¼ tsp sea salt

    2 tbsp low-sodium chicken broth

    1 cup frozen riced cauliflower

    2 tbsp grated Parmesan cheese

    1 tsp grated lemon zest + 2 tsp fresh lemon juice

    8 large eggs, cooked as desired

    2 cups microgreens


1. In a large nonstick skillet on medium, melt butter. Add shallot and cook, stirring frequently, until softened, 2 minutes. Add garlic and cook, stirring constantly, until fragrant, 45 seconds. Add zucchini and mushrooms; sprinkle with black pepper, paprika, oregano, cumin, coriander, pepper flakes and salt. Sauté 4 to 5 minutes, stirring frequently, until vegetables are softened.

2. Add broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Add riced cauliflower and cook, stirring frequently, another 3 to 4 minutes until cauliflower is softened. Remove from heat and stir in cheese, lemon zest and juice.

3. Divide mixture among 4 plates. Top each serving with 2 cooked eggs and ½ cup microgreens.

Note: If following our Meal Plan, refrigerate remaining hash and reheat when called for. Top each serving with 2 cooked eggs and ½ cup microgreens.

Nutrition Information

  • Serving Size ¼ of hash and 2 eggs
  • Calories 224
  • Carbohydrate Content 10 g
  • Cholesterol Content 382 mg
  • Fat Content 14 g
  • Fiber Content 3 g
  • Protein Content 16 g
  • Saturated Fat Content 5 g
  • Sodium Content 331 mg
  • Sugar Content 4 g