When I was growing up scrambled eggs were a norm, then when I became vegan scrambled tofu soon became my new norm. I have a new spin and an exciting new recipe for Cauliflower Scramble, soft, full of flavor and healthy to boot. We loved it! I hope you do too!
When I was growing up scrambled eggs were a norm, then when I became vegan scrambled tofu soon became my new norm. I have a new spin and an exciting new recipe for Cauliflower Scramble, soft, full of flavor and healthy to boot. I think you'll LOVE this recipe!
2 Tbsp Avocado Oil (or vegetable broth for oil-free)
1/4 Cup Finely Chopped Onion
2 Cloves Garlic - Minced
1 Small Head Cauliflower - Into Florets
1 Roma Tomato - Diced
1 Cup Mushrooms - Sliced
1 Cup Zucchini - Grated, Squeeze water out
1 tsp Turmeric Powder
1 tsp Pink Himalayan Sea Salt (to taste)
1 tsp Paprika
3/4 tsp Black Pepper
Pinch of Saffron (opt)
1/4 Cup Chopped Parsley, Fresh (or favorite herb)
How to cook Cauliflower Scramble - Vegan, GF, Soy-Free - Delicious!
Place the cauliflower florets in a steaming basket over hot water, steam until tender. 10-15 Minutes or as desired.
Heat the oil in a medium size skillet, add the onion and mushrooms, cook for 3-4 minutes. Add the zucchini, cook for a few minutes. Add the garlic and spices, mix throughout and cook for a minute.
Add the steamed cauliflower, mix well to evenly coat each piece with the spices. Cook for a few minutes.
Add the tomatoes and parsley, cook for a couple minutes. Serve hot with a little extra herbs on top, opt to add avocado and a couple tortillas. Enjoy!
Make it heartier with hashbrowns, house-fries, toast, fruit or as desired. Serve it with rice, quinoa, naan, hummus, on a sandwich use it for breakfast or any time of day! We had it as dinner, delicious!