Cauliflower Scramble
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.
Ingredients
- 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 (475 g) cut into small to bite sized florets
- 1/2 cup 4 fl oz low sodium vegetable broth
- 1/4 cup 20 g nutritional yeast
- 3/4 5 g teaspoon ground turmeric
- 1 teaspoon 6 g kala namak
- 1/2 teaspoon 2g ground black pepper
- Avocado optional
- Salsa store bought or Universal Meals, optional
Instructions
- Heat the oil in a large skillet fitted with a lid over medium heat. Add the onions, pepper, and mushrooms, saute 6 minutes until mushrooms have reduced by half in size. Add the cauliflower and vegetable broth and put a lid on the skillet, cook for 8 minutes until the cauliflower is tender. Remove the lid, turn the heat to low, and mash the cauliflower with a fork or potato masher to break into smaller pieces until it resembles a scramble.
- Add the nutritional yeast, turmeric, kala namak and black pepper and mix until well combined and the cauliflower has turned yellow. Add more kala namak, to taste.
- Let sit for 5 minute for any remaining liquid to absorb. Divide among serving bowls and top with avocado and salsa, if using.
Notes
OIL FREE: Omit the oil and saute the vegetables in 2 tablespoons water or low sodium vegetable broth, add more liquid as needed.
NOTES: Add or swap out vegetables to your liking, swap out for equal amounts or add additional when sauteing vegetables initially. This filling is also great for breakfast tacos or burritos.
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