You might be thinking when should I make this meal? Breakfast, dinner, or maybe lunch? While that is a valid question, rest assured that this is a delicious dish at any meal, any time of day as it is very versatile.
The cauliflower and poblano pepper is more of a dinner time dish, while the sunny side eggs are definitely more of a breakfast time dish. But these two come together to form a fantastic meal together! Make this recipe whenever you feel like it!
Yields 2 servings of Keto Cauliflower Hash with Poblano Peppers and Eggs
The Preparation
- 4 tablespoon sour cream
- 1/2 teaspoon garlic powder
- 3 ounce poblano pepper
- 1 tablespoon olive oil
- 12 ounce cauliflower
- 4 tablespoon butter
- 4 large egg
- Salt and pepper to taste
The Execution
1. Measure out and prepare all the ingredients.
2. In a bowl, mix together sour cream and garlic powder. Set aside.
3. In a food processor, rice the cauliflower with the stem attached.
4. Brush some olive oil on the poblano pepper, then fry over medium-high heat for a couple of minutes. Set aside
5. Add the cauliflower and butter to the pan, then fry for 5-6 minutes or until semi-soft.
6. Chop up the poblano pepper and add it to the cauliflower. Remove from the pan and keep warm.
7. Add remaining olive oil to the pan, then fry eggs sunny side up or to your own preference.
8. Serve the eggs with cauliflower hash and sour cream dip. Season with additional salt and pepper if desired. Enjoy!
This makes a total of 2 servings of Keto Cauliflower Hash with Poblano Peppers and Eggs. Each serving comes out to be 528 calories, 46.7g fat,7 g net carbs, and 18.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 4.00 tablespoon sour cream | 114 | 11.1 | 2.7 | 0 | 2.7 | 1.4 |
| 0.50 teaspoon garlic powder | 5 | 0 | 1.2 | 0.1 | 1 | 0.3 |
| 3.00 ounce poblano pepper | 17 | 0.1 | 4 | 1.5 | 2.5 | 0.7 |
| 1.00 tablespoon olive oil | 119 | 13.5 | 0 | 0 | 0 | 0 |
| 12.00 ounce cauliflower | 78 | 1.7 | 14 | 7.8 | 6.1 | 6.1 |
| 4.00 tablespoon butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 4.00 large egg | 315 | 20.9 | 1.6 | 0 | 1.6 | 27.6 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1055 | 93.4 | 23.3 | 9.4 | 13.9 | 36.6 |
| Per Serving (/2) | 527.5 | 46.7 | 11.7 | 4.7 | 7.0 | 18.3 |
Cauliflower Hash with Poblano Peppers and Eggs
Ingredients
- 4 tablespoon sour cream
- ½ teaspoon garlic powder
- 3 ounce poblano pepper
- 1 tablespoon olive oil
- 12 ounce cauliflower
- 4 tablespoon butter
- 4 large egg
- Salt and pepper to taste
Instructions
- Measure out and prepare all ingredients.
- In a bowl, mix together sour cream and garlic powder. Set aside.
- In a food processor, rice the cauliflower with the stem attached.
- Brush some olive oil on the poblano pepper, then fry over medium-high heat for a couple of minutes. Set aside.
- Add the cauliflower and butter to the pan, then fry for 5-6 minutes or until semi-soft.
- Chop up the poblano pepper and add it to the cauliflower. Remove from the pan and keep warm.
- Add remaining olive oil to the pan, then fry eggs sunny side up or to your own preference.
- Serve the eggs with cauliflower hash and sour cream dip. Season with additional salt and pepper if desired. Enjoy!
