Cauliflower Breakfast Scramble
There are many very good recipes for scrambles, but most call for tofu. In this recipe, cauliflower takes the place of the tofu—with delicious results.
Prep: 10 mins
Cook: 20 mins
Yield: 4 servings
Adapted from Forks Over Knives, The Cookbook (The Experiment, 2012).
Ingredients
Ingredients
- 1 red onion, peeled and cut into ½-inch dice
- 1 red bell pepper, seeded and cut into ½-inch dice
- 1 green bell pepper, seeded and cut into ½-inch dice
- 2 cups sliced mushrooms (about 8 ounces whole mushrooms)
- 1 large head cauliflower, cut into florets
- Sea salt to taste
- ½ teaspoon freshly ground black pepper
- 1 ½ teaspoons turmeric
- ¼ teaspoon cayenne pepper, or to taste
- 3 cloves garlic, peeled and minced
- 1–2 tablespoons low-sodium soy sauce
- ¼ cup nutritional yeast (optional)
Instructions
Instructions
- 1. Place the onion, red and green peppers, and mushrooms in a medium skillet or saucepan and sauté over medium-high heat for 7 to 8 minutes, or until the onion is translucent. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
- 2. Add the cauliflower and cook for 5 to 6 minutes, or until the florets are tender.
- 3. Add the salt, pepper, turmeric, cayenne, garlic, soy sauce, and nutritional yeast (if using) to the pan, and cook for 5 minutes more, or until hot and fragrant.
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