1 cup riced cauliflower
1 cup chicken bone broth
½ inch ginger, peeled, sliced
To taste tamari or coconut aminos
3 boiled eggs
3 scallions, sliced, optional
Combine riced cauliflower, bone broth, sliced ginger, and a pinch of salt to a medium pot. Bring to a boil then immediately reduce to a simmer. Simmer for about 15-20 minutes or until the cauliflower is soft.
Meanwhile hard boil eggs: place eggs in a small pot filled with cold water. Bring to a boil for 5 minutes. Then turn off the heat and let eggs sit in warm water for 5 minutes. Drain, let cool and peel.
Add cauliflower congee to a bowl, top off with coconut aminos or tamari, boiled eggs, and scallions.
NOTES
- Best eaten right away! However, it can be held in the fridge for up to two days.
