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
Ingredients
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)
Method
- 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.
- Add the cauliflower and cook for 5 to 6 minutes, or until the florets are tender.
- 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
Created on 27 Sep, 2022.
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