Cauliflower Breakfast Scramble

Cauliflower Breakfast Scramble

There are many very good recipes for scrambles, but most call for tofu. In this recipe, cauliflower takes the place of the tofu—with delicious results.

Health Benefits –  low sugar, nut free, gluten free

Prep: 10 Minutes | Cooking time: 20 Minutes | Servings: 4


1 red onion, peeled and cut into ½-inch dice
1 red bell pepper, seeded and cut into ½-inch dice
1 green bell pepper, seeded and cut into ½-inch dice
2 cups sliced mushrooms (about 8 ounces whole mushrooms)
1 large head cauliflower, cut into florets
Sea salt to taste
½ teaspoon freshly ground black pepper
1 ½ teaspoons turmeric
¼ teaspoon cayenne pepper, or to taste
3 cloves garlic, peeled and minced
1–2 tablespoons low-sodium soy sauce
¼ cup nutritional yeast (optional)


  1. Place the onion, red and green peppers, and mushrooms in a medium skillet or saucepan and sauté over medium-high heat for 7 to 8 minutes, or until the onion is translucent. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
  2. Add the cauliflower and cook for 5 to 6 minutes, or until the florets are tender.
  3. Add the salt, pepper, turmeric, cayenne, garlic, soy sauce, and nutritional yeast (if using) to the pan, and cook for 5 minutes more, or until hot and fragrant.

Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies

Breakfast, Gluten Free

Created on 27 Sep, 2022.