Cheesy Florentine Eggs with Cauliflower Béchamel sauce

Servings: 3
Prep time: 10 minutes
Total time: 20 minutes.

Ingredients:

• 9 eggs, scrambled
• 1/4 olive oil, divided
• 2 cups sliced mushrooms
• 1 clove garlic, minced
• 1 small shallot
• 2 cups fresh spinach
• 1/2-cup mozzarella cheese
• 2 tbs chopped parsley
• Salt and pepper to taste
• 1 cup chopped cauliflower florets
• 1tbs vegetable stock
• 1/4 heavy cream
• 1/4 tsp salt
• Fresh cracked pepper

Directions:

Boil the cauliflower, strain and put in a blender with the salt, heavy cream, vegetable stock and pepper. Blend until smooth for 1-2 minutes.
In a large skillet, over medium heat, add olive oil until hot. Add mushrooms, shallots, garlic, salt and pepper. Cook until mushrooms are caramelized 7-10 minutes, stirring frequently. Add the eggs to the pan and cook for 5-7 minutes until the eggs are almost cooked. Stir in the cheese.

Plate and top with Béchamel sauce, spinach and parsley.