These dairy-free breakfast bowls are a spin on the classic bagel with lox!
Sometimes, breakfast is so good it makes you want to do a happy dance in your kitchen. The kind of breakfast where you take one bite, pause, and then immediately text your best friend, “OMG, you NEED to make this.” That was me the first time I put together this cauliflower Alfredo “lox bagel” breakfast bowl. It’s everything you love about a classic lox bagel—the smoked salmon, the briny capers, a little crunch—but with a creamy, dreamy cauliflower Alfredo twist that makes it feel a little extra special (and a lot more nourishing). And the best part? Making croutons toppers out of a gluten-free everything bagel. If you’re not putting bagel croutons on everything yet, now is your moment to correct that.
This recipe is kicking off what I humbly refer to as Bowl Week here on FFF, which means I’m fully committed to eating every meal out of a bowl for the next several days. These bowl-based recipes are packed with bold flavors and textures. And if you think breakfast bowls should be sweet, let me introduce you to the power of savory. Perfectly fluffy scrambled eggs get mixed with superfood spinach, rich cauliflower Alfredo (no cream cheese here!), smoked salmon, and that signature tangy pop from capers. This breakfast makes you feel like you have your life together, even if you secretly don’t. So grab a bowl, pile it high, and get ready to break out of that breakfast rut.
Are Cauliflower Alfredo “Lox Bagel” Breakfast Bowls Healthy?
These bowls pack a whole lot of love in every bite. Cauliflower is full of fiber and vitamin C, while spinach is a powerhouse of iron, folate, and vitamin K. It wouldn’t be lox without smoked salmon—and this key ingredient is rich in omega-3 fatty acids that are great for brain and heart health. It’s also rich in protein, which is also present in abundance in the eggs. Of course, the everything bagel croutons are more of a fun-time ingredient, but everything in moderation, right?
These bowls are also gluten-free and dairy-free, making them perfect for folks on a more limited diet.
Low And Slow Yields Perfect Scrambled Eggs
If you’ve ever ordered scrambled eggs at a restaurant and wondered how they get the texture absolutely perfect, the answer is in the temperature technique. Stirring the eggs constantly, slowly, over low heat is what results in that custard-like silky texture.
So, if you’re impatient with your scrambled eggs, take a breather and lower the heat! Otherwise, you’re going to end up with a dry, rubbery result.
How Do I Store Leftovers?
Store the leftover eggs, spinach, and cauliflower Alfredo in an airtight container in the fridge, where everything will keep for 2-3 days. Store the croutons in an airtight container at room temperature so they stay crunchy.
Serving Suggestions
These cauliflower Alfredo lox bagel breakfast bowls are a full meal all on their own. If you want to supplement them with some side dishes, there are a few directions you could take. You could add a side of Air-Fryer Bacon or Air-Fryer Breakfast Sausage for some extra protein, or you could embrace the spirit of lox and bagels with a crunchy Cucumber And Tomato Salad With Onions.
Ingredients
- 1 cup + 2 tablespoons water divided
- 1 cup reduced-sodium chicken broth
- 1 1/2 cups cauliflower cut into florets
- 1 tablespoon extra-virgin olive oil, divided
- 1/4 cup onion roughly chopped
- 1 teaspoon garlic minced
- Salt and pepper
- 1 gluten-free everything bagel
- 2 large eggs
- 1 teaspoon fresh dill chopped, plus additional for garnish
- 3 cups spinach packed
- 1 tablespoon +1 teaspoon capers
- 3 ounces smoked salmon
Instructions
- Preheat your oven to 425 degrees Fahrenheit and line a small baking sheet with parchment paper. Set aside.
- In a large pot, bring 1 cup of the water, as well as the chicken broth, to a boil. Once boiling, add in the cauliflower, cover, and cook until the cauliflower is fork-tender (about 10 minutes).
- While the cauliflower cooks, heat 1 teaspoon of the olive oil (reserving the rest for later) in a small pan set over medium-high heat. Add the onion and garlic and cook, stirring frequently, until golden brown. Transfer to a small food processor (mine is 3 cups).
- Using a slotted spoon, transfer the cooked cauliflower into the food processor, along with 1 tablespoon of the cooking liquid. Process until smooth and creamy, scraping the sides down as necessary. Season to taste with salt and pepper and set aside.
- Cut the bagel into 1-inch cubes and place into a medium bowl.
- Add the remaining 2 teaspoons of olive oil and toss to evenly coat the bagel cubes. Spread the cubes in a single layer on the baking sheet and bake until lightly golden brown and toasted, about 6-7 minutes.
- While the bread cooks, whisk together the eggs, remaining 2 tablespoons of water, fresh dill, and a pinch of salt and pepper.
- Gently pour the eggs back into the pan that you cooked the onion and garlic in (this gives them lots of flavor) and heat to medium-low. Cook, stirring frequently, until the eggs are creamy and almost set. Divide between two bowls and cover to keep warm. The key to soft scrambled eggs is to remove them from the heat when they're still a little runny, because they continue to cook after you take them off the heat.
- Add the spinach into the same pan, turn the heat to medium, cover, and cook until the spinach just begins to wilt, about 2-3 minutes.
- Divide the spinach between the two bowls, followed by the cauliflower sauce. Finally, divide the capers, salmon, and some extra fresh dill between the bowls.
- Divide the bagel croutons on top of the bowls and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment