Looking for a healthy and satisfying breakfast or brunch option? This Cauliflower Scramble is the perfect choice! Packed with flavor, nutrients, and a hint of spice, this scramble is a delicious alternative to traditional scrambled eggs. It’s vegan, gluten-free, and can be customized with your favorite toppings.

Why You’ll Love Cauliflower Scramble

1. Nutritious and Delicious: This cauliflower scramble is not only tasty but also packed with vitamins and minerals. Cauliflower is a great source of fiber, antioxidants, and essential nutrients, making this dish a healthy choice for any meal.

2. Vegan-Friendly: If you’re looking for a plant-based breakfast option, this scramble is perfect. The combination of vegetables and spices mimics the texture and flavor of scrambled eggs without using any animal products.

3. Quick and Easy: With just a few simple ingredients and steps, you can have a satisfying meal ready in under 30 minutes. It’s perfect for busy mornings or lazy weekends.

4. Customizable: You can easily swap out or add different vegetables to suit your taste. Plus, the dish pairs well with various toppings like avocado, salsa, or even a sprinkle of fresh herbs.

Ingredients for Cauliflower Scramble

Here’s what you’ll need to make this tasty cauliflower scramble:

1 tablespoon (15 mL) olive oil (see oil-free option below)
1 onion, chopped
1 red bell pepper, diced
1 (8-ounce) package sliced cremini or baby bella mushrooms
1 head cauliflower (roughly 4 cups or 475g) cut into small to bite-sized florets
1/2 cup (4 fl oz) low sodium vegetable broth
1/4 cup (20g) nutritional yeast
3/4 teaspoon (5g) ground turmeric
1 teaspoon (6g) kala namak (also known as black salt)
1/2 teaspoon (2g) ground black pepper
Optional toppings: Avocado and salsa (store-bought or Universal Meals)

Oil-Free Option

Omit the olive oil and use 2 tablespoons of water or low sodium vegetable broth to sauté the vegetables.

How to Make Cauliflower Scramble

Follow these simple steps to create a delicious and healthy cauliflower scramble:

Step 1: Sauté the Vegetables

Heat the Oil: In a large skillet fitted with a lid, heat 1 tablespoon of olive oil over medium heat. If using the oil-free option, heat 2 tablespoons of water or vegetable broth instead.
Cook the Vegetables: Add the chopped onion, diced red bell pepper, and sliced mushrooms to the skillet. Sauté for about 6 minutes until the mushrooms have reduced by half in size and the vegetables are tender.

Step 2: Add Cauliflower and Cook

Add Cauliflower: Add the cauliflower florets and 1/2 cup of vegetable broth to the skillet. Cover with a lid and cook for 8 minutes until the cauliflower is tender.
Mash the Cauliflower: Remove the lid and turn the heat to low. Use a fork or potato masher to break the cauliflower into smaller pieces until it resembles a scramble.

Step 3: Season and Serve

Add Seasonings: Stir in the nutritional yeast, ground turmeric, kala namak, and black pepper. Mix until well combined and the cauliflower turns yellow from the turmeric.
Adjust Seasoning: Taste and add more kala namak if desired for an egg-like flavor.
Let It Sit: Allow the scramble to sit for 5 minutes to absorb any remaining liquid.
Serve: Divide the scramble among serving bowls. Top with sliced avocado and salsa if desired.

Oil-Free Cooking Tips

Monitor the Liquid: If using the oil-free method, keep an eye on the skillet and add more water or vegetable broth as needed to prevent sticking.
Maximize Flavor: Consider adding a splash of lemon juice or a sprinkle of smoked paprika for extra flavor.

Tips for the Perfect Cauliflower Scramble

Experiment with Vegetables: Feel free to swap or add vegetables like spinach, kale, or zucchini. The recipe is versatile, so customize it to your liking!
Spice it Up: For an extra kick, add a pinch of red pepper flakes or your favorite hot sauce.
Use Fresh Ingredients: Fresh cauliflower and mushrooms enhance the flavor and texture of the dish, so opt for fresh over frozen if possible.
Make It a Meal: This scramble makes a great filling for breakfast tacos or burritos. Simply wrap it in a tortilla and enjoy on the go!

Storage and Serving Suggestions

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
Serving Suggestions: Serve the scramble with a side of toast, hash browns, or your favorite breakfast potatoes. It also pairs well with a green salad for a light lunch.

FAQs about Cauliflower Scramble

1. What is kala namak, and why is it used in this recipe?

Kala namak, also known as black salt, is a type of rock salt with a distinctive sulfurous taste that mimics the flavor of eggs. It’s often used in vegan recipes to replicate the taste of eggs and add a unique flavor.

2. Can I use frozen cauliflower instead of fresh?

Yes, you can use frozen cauliflower florets, but be sure to thaw them first and drain any excess water to prevent the dish from becoming too watery.

3. Is nutritional yeast necessary for the recipe?

Nutritional yeast adds a cheesy, nutty flavor to the scramble and provides additional nutrients like B vitamins. If you don’t have it, you can omit it, but the flavor profile will be slightly different.

4. Can I add protein to the scramble?

Absolutely! Consider adding cooked chickpeas, tofu, or tempeh for added protein. These ingredients pair well with the flavors in the dish.

5. How do I make the scramble spicier?

To add more heat, sprinkle some cayenne pepper or chili powder into the mix, or serve with a spicy salsa or hot sauce.

Cauliflower Scramble Recipe

Why You’ll Love Cauliflower Scramble