1. Cauliflower Rice Creation

   Prepare ingredients. Add cauliflower to a food processor. Chop/Pulse until it resembles rice. Set pan to high heat for 2 minutes. Add oil, cauliflower rice, salt, pepper, thyme & garlic. Stir & cook for 4 minutes. Discard garlic & thyme. Note: Alternatively, you can prepare the Cauliflower Rice using 16 ounces of store-purchased riced cauliflower. Skip the first two instructions and proceed to cooking.

   • 1 head , chopped Fresh White Cauliflower
   • 2 , peeled Garlic Cloves
   • 2 Tbsp Olive Oil
   • 2 sprigs Garden Fresh Thyme
   • 1/2 tsp Kosher Salt
   • 1 pinch Black Pepper
2. Soft Boil Eggs

   Bring eggs and water to a boil over high heat. Reduce heat; simmer for 4 minutes.

   • 4 cups , to heat Water
   • 8 Eggs
3. Ice & Peel Eggs

   Add ice and water to small bowl. Remove eggs from heat; add to prepared ice bath. Cool for 90 seconds. Carefully, peel eggs; cut in half. Season.

   • 8 Eggs
   • 2 cups Ice
   • 2 cups , cold Water
   • 1 tsp Kosher Salt
   • 1/2 tsp Black Pepper
4. Prep Veggies

   Prep ingredients. Set half the garlic aside. Set pan to high heat for 2 minutes. Add ingredients; cook for 2-3 minutes

   • 2 heads , chopped Broccoli
   • 2 Tbsp Olive Oil
   • 2 , sliced Garlic Cloves
5. Cook Broccoli

   Add all ingredients to broccoli. Cover & cook for 3 minutes.

   • 1 pinch Crushed Red Peppers
   • 1 , sliced Garlic Clove
   • 1/3 cup Raisins
   • 1/2 cup Vegetable Stock
6. Season Broccoli

   Season broccoli. Stir to combine.

   • 1/2 tsp Kosher Salt
   • 1 pinch Black Pepper
   • 1/2 , juiced Lemon
7. Combine Eggs and Broccoli

   Serve over Cauliflower Rice. Enjoy!

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	Amount per serving	Daily value percentage
Calories	390 kcal
Total Fat	23 g	29%
Total Saturated Fat	5 g	27%
Unsaturated Fat	18 g
Cholesterol	375 mg	124%
Sodium	1430 mg	60%
Total Carbohydrate	28 g	10%
Fiber Total Dietary	7 g	25%
Sugars Total	13 g
Good Source: Protein	20 g	41%
Excellent Source: Vitamin C	189 mg	210%
Calcium Ca	166 mg	15%

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	Amount per serving	Daily value percentage
Iron Fe	4 mg	20%
Vitamin D	2 µg	10%
Potassium K	1120 mg	25%
Vitamin E	4 mg	30%
B-Vitamins
Thiamin	0.2 mg	20%
Riboflavin	0.7 mg	60%
Niacin	2 mg	15%
Pantothenic Acid	3.5 mg	70%
Vitamin B-6	0.7 mg	45%
Folate (B9)	212 µg	50%
Good Source: Vitamin B12	0.9 µg	35%

By Innit Culinary Team