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Cauliflower Baked Eggs
Servings: 4
Cook time: 30-40 minutes
Ingredients
- 1 tablespoon coconut oil
- 6 eggs (organic, omega-3)
- ½ cup coconut milk
- 2 tablespoons ground flax seed mixed with 6 tablespoons water
- teaspoon cumin
- 1 teaspoon sea salt
- 2 cups cauliflower, grated
- cup onion, finely diced
- 2 cloves garlic, minced
- 1 leek, finely diced
For serving:
4 cups cantaloupe, cubed
Directions
Preheat the oven to 350º F. Grease a 9-inch glass baking dish with the coconut oil (a pie dish works well). In a mixing bowl, beat the eggs and blend with the coconut milk, flax-water mixture, cumin, and sea salt. Add the cauliflower, onion, garlic, and leek and stir well. Pour the mixture into the baking dish and bake for 20-30 minutes until firm. Slice like a pie and serve with the melon.
From the book Methylation Diet and Lifestyle: Whole Being Support for Healthy Methylation and Epigenetic Expression by Kara Fitzgerald, ND, and Romilly Hodges, MS, CNS. Available as an ebook at www.drkarafitzgerald.com.
Check out other recipes from Kara Fitzgerald and Romilly Hodges:
Whole Beet Salad with Cashew Dressing
Published in the Price-Pottenger Journal of Health and Healing
Summer 2018 | Volume 42, Number 2
Copyright © 2018 Price-Pottenger Nutrition Foundation, Inc.®
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