Summer Squash Breakfast Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
For the cauliflower grits
  • 1 large head of cauliflower, leaves and stem removed, roughly chopped
  • 1 cup vegetable broth
  • 3 tablespoons hot sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • salt and pepper, to taste
  • 1 garlic clove, minced
  • 2 tablespoons fat of choice (I used bacon fat)
For the bowl toppings
  • 1lb uncured smoked ham steak, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 package mushrooms (about 8oz), sliced
  • ½ small yellow onion, diced
  • 1 garlic clove, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • salt and pepper, to taste
  • 2 tablespoons fat of choice (I used bacon fat)
  • however many eggs you want - I recommend 1-2 per person
Instructions
  1. Let's get the veggies going. They take long. So dice them up. Place a large skillet over medium heat, add your fat of choice, add your minced garlic clove, then toss in your veggies. Use a spatula to move them around and heat all sides.
  2. Now it's time to rice your cauliflower. Place your shredding attachment on your food processor and shred your chopped cauliflower on down. If you don't have a food processor, you can also use a cheese grater and just grate/rice your cauliflower on that. It builds forearm strength anyways.
  3. Place a medium saucepan over medium heat and add your 2 tablespoons fat of choice to the saucepan.
  4. Toss in your minced garlic clove then once the garlic becomes fragrant, add in your riced cauliflower. Toss to help coat them cauliflower and not burn.
  5. Give your cauliflower about 2-3 minutes to begin to cook down then add your cup of vegetable broth.
  6. Let the vegetable broth cook off, about 6-8 minutes. Then add your tomato paste, hot sauce, garlic and onion powder, and salt and pepper. Mix well and set under medium heat to cook down.
  7. While your cauliflower grits are cooking down, mix your veggies around, then add your garlic powder, dried parsley, and salt and pepper. Add a splash of water to the pan then cover to let steam.
  8. Once veggies are almost done cooking, add your diced ham to mix around with all those flavors.
  9. Lastly, add a small skillet to the stove top and cook some eggs up however you like. I made my eggs over easy, because it's just so easy!! I'm funny.
  10. Place grits down, then toppings, then some eggs. Mash it all together. And eat!
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/summer-squash-breakfast-bowl/