Shredded cauliflower and butternut squash risotto with a poached egg and garlic greens.

 Shred the veggies and quickly stir fry. Season with salt, pepper and herbs/spices (I used cumin, cinnamon, dill and paprika).  Add 2 Tbs broth and cover for 3-5 minutes until softened. Meanwhile stir garlic greens (I used kale mixed with tahini and crushed garlic) and poach an egg in boiling water. Open the lid of the risotto and stir until desired consistency, then add the egg and greens to the finished dish. 

It only took 10 minutes to make!