Ingredients
Equipment
Method
Instructions:
- Step 1: Cook the Cauliflower: In a medium saucepan, combine 1 cup of water, the chicken broth, and the cauliflower florets. Bring it to a boil and let it simmer until the cauliflower is tender, about 10–12 minutes.
- Step 2: Sauté the Aromatics: While the cauliflower cooks, heat 1/2 tablespoon of the olive oil in a skillet over medium heat. Add the chopped onions and sauté until translucent, about 3–4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Add the spinach and cook until wilted. Season with salt and pepper to taste.
- Step 3: Blend the Sauce: Once the cauliflower is tender, drain any excess liquid and transfer it to a blender or food processor. Add the sautéed onion, garlic, and spinach mixture, along with the remaining 1/2 tablespoon of olive oil, salt, and pepper. Blend until smooth, adding a bit of the reserved cooking liquid if needed for a creamier texture.
- Step 4: Prepare the Eggs: In the same pot used for the cauliflower, bring fresh water to a boil. Gently add the eggs and boil for about 6–7 minutes for soft-boiled eggs, or longer if you prefer hard-boiled. Once done, remove the eggs and place them in an ice bath to cool before peeling.
- Step 5: Toast the Bagel: Cut the gluten-free everything bagel in half and toast it to your desired crispiness.
- Step 6: Assemble the Bowls: In a serving bowl, place a generous scoop of the cauliflower alfredo sauce as the base. Top with half of the toasted bagel, sliced smoked salmon, capers, and a soft-boiled egg cut in half. Garnish with fresh dill and enjoy!
Notes
- Store leftover alfredo sauce in an airtight container for up to 3 days.
- Keep the bagel separate to maintain freshness.
- Reheat the sauce on low heat with a splash of water or broth.