Turmeric Cauliflower Rice Skillet with Roasted Tomatoes

Here’s another INSANELY delicious dish that I can’t really take credit for. Alison Wu of WuHaus is the genius behind this one. Only she does it WAY better, with WAY more fresh herbs and deliciousness. Mine is more, well the product of 3 kids in the house who end up putting your freshly prepared herbs in their “mud potions…” 🙄

Anyhoo. Still came out absolutely delicious… Alison Wu’s version calls for lots and lots of fresh dill, which I must admit, I am not a huge fan of. There… I said it! Oh- also if you want to see WAYYYY better/more professional pics of the dish that will make your mouth water, head on over to her blog. It’s amazing. Here- I’ll even like it to make it that much easier for you ;).

Ok, for this you will need:

Ingredients:

1/2 head of cauliflower, riced

1 pint fresh cherry tomatoes

2- 3 eggs

1 tsp turmeric

Ok, first thing. Preheat your oven to 225*. I know I know, I almost NEVER set it that low, but believe me… it makes a HUGE difference in the flavor profile of your cherry tomatoes. Halve your cherry tomatoes (the bigger the better) and place them seed side up on a baking sheet. I sprayed them with a little avocado oil and sprinkled pink himalaya salt over them and a little cracked black pepper. 

Roast those bad boys for about 90-120 minutes. I know. Long time, but it’s all passive cooking. You can do all sorts of things in that time. You can do anything… but don’t forget about them! They’ll shrivel up into little nasty tomato raisins. Trust me…

Ok, so when those are almost done, go ahead and sauté your cauliflower rice in some avocado oil, salt, pepper and turmeric. I like to make a cauliflower layer over the avocado oil and let it sit there over medium high heat for a hot minute (about 5) so that the bottom pieces get all crispy. 

When your cauli rice is done, go ahead and make 2-3 small holes in your cauli skillet. Crack an egg into each hole and let it sit over medium heat until the eggs are cooked through to your liking. 

Top with the sweet, roasted, delicious tomato jewels and devour it. I ate the whole skillet last time I made this. But I have some self control issues. hehehe

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