California Crema and Quinoa Breakfast Bowl

Ingredients

1 large head cauliflower, trimmed and cut into small florets
2 tablespoons avocado or olive oil
Kosher salt and freshly cracked black pepper
1 cup quinoa 
3 radishes, sliced into matchsticks
½ cup white vinegar
2 tablespoons sugar
4 large eggs 
1 8-ounce bag baby spinach
3 California Crema GEM avocados, peeled and diced
1 cup Greek yogurt
¼ cup mint, chopped
2 tablespoons chives, chopped
¼ teaspoon garlic powder

Directions

Preheat the oven to 425°F. Line a baking sheet with parchment. Spread the cauliflower onto the baking sheet. Drizzle with 1 tablespoon oil and toss with ½ teaspoon salt and ½ teaspoon black pepper. Bake until the cauliflower starts to char and brown, about 20 minutes. Remove and set aside.

Cook quinoa according to package instructions. Set aside.

Add radishes to a heatproof bowl. Bring vinegar, sugar, and ½ teaspoon salt to a simmer in a small saucepan over medium heat. Pour the vinegar mixture over the radishes and set aside.

Bring water to a boil in a medium saucepan over medium-high heat. Carefully lower the eggs into the boiling water and let them boil for 6 minutes, then remove to a bowl and fill the bowl with room temperature water. Let cool enough to touch and peel. Set aside.

Heat the remaining oil in a medium skillet or saucepan over medium-high heat. Add the spinach and ¼ teaspoon salt to the skillet and cook until the spinach is wilted. 

Add 1 avocado, yogurt, mint, chives, garlic powder, and ½ teaspoon black pepper to a food processor or blender. Drain 2 tablespoons of the pickling mixture into the food processor and process until smooth.

Assemble the bowls: Divide the quinoa, cauliflower, and spinach between 4 bowls, arranging the vegetables on a bed of quinoa. Cut the eggs in half and add two halves to each bowl. Top each bowl with a few avocado slices, a sprinkle of radish, and a drizzle of crema. Serve immediately. Each component can also be made up to 4 days ahead of time and reheated for each serving.