Preparation

Cook the vegetables: Heat the butter (1 Tbsp) in a pan over medium heat. Sauté the diced red onions (1 Tbsp) and minced ginger (½ tsp) until softened, about 2 minutes. Add the grated cauliflower (½ cup) and stir in the vegetable broth (¼ cup) and tomato paste (2 Tbsp.) Cook for 3-4 minutes until the cauliflower is tender and the broth has been absorbed. Stir in the baby spinach (⅓ cup) and cook until wilted. Season with salt and pepper to taste and crushed red pepper flakes (½ tsp) for heat.

Cook the eggs: In a separate pan, fry or poach the eggs to your preference.

Serve: Serve the cauliflower rice mixture in a bowl, topped with diced avocado (⅓ cup) and the fried eggs (2.) Garnish with scallions (1 Tbsp) and toasted sesame seeds (½ tsp.) Sprinkle additional pepper flakes or sesame seeds if desired.