Cauliflower scramble

Looking for a tasty lunch or a quick dinner? Cauliflower scramble is an easy and filling vegetarian dish that ticks all the boxes. You probably have all the ingredients in your cupboards or fridge and this recipe is quick to whip out.

We used to eat this all the time as kids at home or at school, although in Czech this cauliflower scramble dish is called a cauliflower brain. As delicious as it sounds, scramble is a little more appetizing. Originally, the recipe calls for a side of boiled potatoes and is served as lunch but the dish is so versatile meaning it can be eaten any time of the day, just the way you like it.

The ingredients for cauliflower scramble

Cauliflower

The obvious one. The recipe is great if you have some leftover cooked/uncooked cauliflower from another dish that you need using up. If using uncooked or frozen, you will need to boil the cauliflower first. You might be able to use cauliflower rice but the texture of the dish will change as its designed to have chunks in.

Eggs

The amount specified in the recipe below can be easily adjusted as some people like different ratio of egg and veg or using different egg sizes. For a vegan option substitute eggs for tofu as you would in any other scramble recipe.

Milk

Adding milk to the eggs will make them light, fluffy and creamy, it also makes them go a little further. You can substitute for plant based milk (something not too sweet) or use single cream.

The rest

Then there is onion and seasoning left to add. You can play around with these if you like – changing onion for a bit of leek, adding more veg or changing up the seasoning.

Sides

And of course… your favourite side. As a brunch recipe add some toast and for a quick dinner choose potatoes, chips or whatever you fancy. Meat eaters can pimp up cauliflower scramble by serving it with bacon or a couple of sausages. This dish can be really universal and is a family pleaser when you just can’t be bothered to cook anything complicated or need to sneak in those veggies.

Cauliflower Scramble

Quick, easy and delicious vegetarian meal, great for any time of the day. Versatile dish for your leftover veggies.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast, Lunch, Main Course, Side Dish

Cuisine Czech

Servings 2 servings

Ingredients

  

• 250 g Cauliflower Cooked
• 3-4 Medium eggs
• ½ Small onion finely chopped
• Splash of milk or cream
• Salt and pepper to taste
• ¼ tsp Turmeric optional
• Olive oil or butter to fry

Instructions

 

• If using raw cauliflower – separate cauliflower into florets and cook in salty water until soft.
• Whip your eggs with salt, pepper, seasoning and milk/cream.
• On medium heat fry the onion until golden. Add cauliflower and let heat up for a couple of minutes (if using just cooked cauliflower you can continue right away). Pour in the egg mixture and stir until the eggs are cooked to your liking (not too long so they are not dry).
• Serve with your favourite side – toast, boiled potatoes, chips,…

Notes

*Cauliflower can be left in bigger florets. I personally like about thumb size pieces. 

**Seasoning options – I like turmeric with my eggs as it adds really lovely yellow colour. You can go a bit further and add some cumin and curry powder for an Indian option. You can also use a bit of paprika or chilli to spice it up. For Mediterranean feel add some mixed herbs.  Fresh herbs are always a great addition. 

***Cook the eggs until they are still looking wet, they’ll continue cooking as you serve the sides and on the plate. 

Keyword Cauliflower, Eggs, Quick, Scramble, Vegetarian