• 2 cups Nature's Greens® Kale
• 2 cups, quinoa, cooked
• 1 head cauliflower, cut into 1-inch pieces*
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• Salt and pepper to taste
• 1/4 cup pumpkin seeds
• 1/4 cup Frank’s Red Hot Sauce
• 1/4 cup brown rice flour
• 1 tablespoon water
• 2 eggs your favorite way for topping the bowls

1. Preheat the oven to 415 degrees F. 
2. In a small bowl remove any remaining stems from kale and add olive oil.
3. Massage oil into the kale with your hands. Then add the garlic powder and salt and pepper. Massage one more time and add to a small pan and saute for 2-3 minutes. Set aside.
4. Wash and cut the cauliflower into 1 inch pieces (it’s ok if some a little bigger and some are a little smaller).
5. In small bowl combine the hot sauce, brown rice flour and water. Mix together and pour on top of cauliflower. Mixing until all the pieces are lightly coated.
6. Bake in the oven for 18 minutes.
7. While cauliflower is roasting, cook quinoa according to package instructions.  

 To assemble the bowls:

1. Add about 1 cup of quinoa to the bottom of your bowl top with 1 cup of ½-1 cup of kale, ½ cup buffalo cauliflower and a sprinkle of pumpkin seeds.
2. Cook an egg your favorite way. I suggest either hard-boiled, soft-boiled or fried for this bowl!
3. Place the egg on top and add a pinch more of salt and pepper if desired.

 *you will have leftover cauliflower from this recipe. I strongly encourage you to add it to something else you are eating the next day!

Recipe courtesy of Once Upon A Pumpkin, Maggie Michalczyk, RDN.