Cauliflower Scramble Recipe

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This colorful and delicious dish serves up a variety of flavors and textures. Be careful not to overcook the cauliflower; let it retain just a bit of crunch. The recipe can easily be doubled.

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Ingredients

3 cups cauliflower florets, about 1/2 an average head
1 onion
1/2 bell pepper
2 cloves garlic
14 ounces can of diced tomatoes, or 1 pound fresh
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
3 eggs
oil for the pan, 2 or 3 tablespoons
salt and pepper
2 tablespoons chopped parsley (optional)

Directions

PREP

15 mins

COOK

15 mins

READY IN

30 mins

Divide the cauliflower into florets about 1 inch or a bit less, with a small length of stem left on each. Finely chop the onion and pepper. Mince the garlic. If using fresh tomatoes, dice them, keeping any juice they produce.
In a pan of lightly salted boiling water, cook the cauliflower 2 minutes, then drain and set aside.
Heat the oil in a skillet, preferably non-stick, and sauté the onions and peppers until they begin to soften. Add the garlic and cook, stirring, for about 1 minute. Stir in the tomatoes, cumin and turmeric and cook for about 5 minutes, until the juices begin to cook down.
Stir in the cauliflower. Beat the eggs well and stir in. Cook until eggs are set and cauliflower is the consistency you prefer - it should be a little resistant rather than mushy. Add salt and pepper to taste, garnish with parsley, if using, and serve hot.

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