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!
Cauliflower Scramble - Vegan, GF, Soy-Free - Delicious!
Yield: 2 Large
prep time: 15 Mcook time: 25 Mtotal time: 40 M
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!
ingredients:
- 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)
instructions:
How to cook Cauliflower Scramble - Vegan, GF, Soy-Free - Delicious!
Peaceful Preparation:
- 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!
NOTES:
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!
