Recipe: Egg roll with cauliflower hollandaise

Ingredients

Egg roll

• 1 tablespoon cooking avocado oil
• 6 organic eggs
• 3 tbsp crème fraîche (non-dairy alternative: soy or rice cream)
• 1 sliced avocado or a few slices of smoked salmon
• Arugula
• salt and pepper
• 6 sprouted grain tortillas (Ezekiel brand)

"Cauliflower "Hollandaise

• 2 cups cauliflower, cut into florets
• 1/3 cup water
• 1/4 tsp. apple cider vinegar
• 1/4 tsp. Dijon mustard
• 1/2 tbsp. nutritional yeast (nutritional yeast)
• 6 tablespoons pasture butter (non-dairy alternative: Earth Balance)
• 1 tsp Himalayan pink salt and ground pepper to taste

Start

• Steam cauliflower florets for about 10 minutes;
• Meanwhile, whisk the eggs with the cream, salt and pepper, then pour into a pan preheated with the avocado oil. Cook the eggs, stirring constantly, until "slushy". Set aside;
• In a food processor, add the cooked cauliflower and all the ingredients for the hollandaise sauce. Blend until smooth and homogeneous;
• Transfer to a small saucepan to melt the butter and reheat the sauce;
• Assembly: in each sprouted-grain tortilla, place a row of arugula, a few slices of avocado or smoked salmon, a generous amount of eggs and roll up;
• Serve with hollandaise sauce.

Bon appétit!

By Véronique Cousineau, naturopath, RHN