Cauliflower Scramble

Photo by Amy Angelo

Move over tofu scramble there’s a new option in town. My family is TOTALLY OBSESSED with this scramble, I love serving it with sweet potato hash + toast or stuffed into a drool worthy breakfast burrito. The best part is you can easily use frozen cauliflower (I often do) to make this recipe come together in a matter of minutes. It’s perfect for meal prepping too.

Cheers,

katie :)

Yield: 4 servings

Cauliflower Scramble

  • 1 medium head of cauliflower, cut into super small pieces OR 2 (12 ounce bags) frozen cauliflower (no need to cut)

  • Olive oil (about 2-3 tablespoons)

  • 1 large shallot or ½ small yellow onion, small dice

  • 1 teaspoon turmeric

  • 1/3 cup nutritional yeast (or more to taste)

  • Optional add ins: handful baby spinach, mushrooms, green onions, bell peppers, etc…

  • Salt, pepper, chili flakes to taste

  1. Boil cauliflower in a pot of rapidly boiling water for 10 minutes or until really soft, drain and set aside.

  2. Heat a large non-stick skillet over medium low heat. Cover the bottom of the pan with a generous amount of olive oil. Once hot add shallot. Sauté until starting to caramelize, about 15 minutes.

  3. Add turmeric to pan, mix to incorporate spice into oil.

  4. Add boiled cauliflower, sauté for 20 minutes or until cauliflower is starting to get golden, stirring often and using your spoon to break up cauliflower. Adding optional add ins if desired.

  5. Add nutritional yeast and salt to taste.

Photo by Amy Angelo

Katie Farina2Comment