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