I’ve found yet another convenient and tasty use for my Shawarma Mayo Salad Dressing. The versatility of this mayo/dressing just continues to astound me! Despite the fact that all attempts to incorporate cauliflower into omelets and quiches have heretofore proven to be pretty awful in my opinion, THIS experiment was absolutely delicious!! I had a large amount of steamed, buttered cauliflower leftover from dinner last night and wanted to try this homemade dressing on it, but adding some egg today as well, something similar to my Eggs with Tarragon Sauce recipe we adore. Well, it came out JUST as good as THAT recipe! I think I’ll even have this sauce atop cauliflower as a vegetable side dish, without the egg sometime as well!! Nice flavor combination! This extremely nutritious breakfast or lunch is suitable for Atkins Induction, Keto diets and my Primal/Paleo readers as well.
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1 large egg, beaten
½ T. unsalted butter
½ c. cooked, seasoned cauliflower
2 T. my Shawarma Salad Dressing (more if you feel decadent)
Sprinkle of cayenne pepper for garnish (optional)
DIRECTIONS: Scramble your egg in the melted butter as usual. Place the cooked, heated cauliflower onto your serving plate. Spoon the egg on next. Dip the Shawarma Salad Dressing over the top and serve. Sprinkle with a pinch of cayenne for garnish and spunk if you’re so inclined.
NUTRITIONAL INFO: Makes 1 serving which contains:
31.3 g fat
4.3 g carbs, 2.2 g fiber, 2.1 g NET CARBS
10.4 g protein
374 mg sodium