A savory vegan "parmesan" quinoa porridge is topped with salt-n-pepper roasted cauliflower and sautéed garlicky rainbow chard. This plant-powered dish is finished with a drizzle of tangy cashew hollandaise sauce. The sauce is optional but definitely recommended! It adds the loveliest pale yellow hue and crave-worthy savoriness to the dish.
*Eco-Friendly Tip: Wait, don't toss those rainbow stems! Pickle them instead. Thinly slice the stems and add them to a jar along with equal parts apple cider vinegar and filtered water. Stir in a dash or two of sea salt, to taste, secure the lid, and shake vigorously. Keep refrigerated for up to two weeks. Those pretty pink pickled stems make an excellent garnish to this savory breakfast bowl!