Cauliflower Scramble for One

When you don’t want to eat a big breakfast but you want to get your engine started, this tasty toss-up is a great option. It’s quick, too, just to make a perfect start to the day.

1 TBLSP olive or coconut oil

2 slices of yellow onion, diced (about 2 TBLSP, maybe 3)

1 mushroom, sliced thinly (I used 5 olives when I didn’t have mushrooms. Yummy!)

½ clove of garlic (or the whole thing, what the heck)

1 heaping cup of diced cauliflower (if you want it softer, steam it a bit first)

2 TBLSP cooked beans (kidney, garbanzo, cannellini—your pick), rinsed well

A pinch of dried thyme

A pinch of dried oregano

A pinch of turmeric

Salt and pepper to taste

1 TBLSP nutritional yeast

1 TBLSP water

1. Over medium heat, heat the oil in a skillet. Add the onion and mushroom, and sauté for a few minutes, until soft and fragrant. Add in the garlic and stir it around a couple of times.
2. Add the cauliflower to the pan, spreading it out evenly. Don’t stir it; just let it get a little browned on one side. This will take about 5 minutes. This is why it’s important not to have the heat on high, or the garlic will burn.
3. Toss in the beans and all the spices, and stir it all well. Continue to cook for 5-7 minutes, stirring at will, until it’s soft, or it’s at the texture you find appealing
4. Add the nutritional yeast and the water and slosh it all around until everything is golden and happy. 

 Serve hot. 

Shown here with Unbacon. 

Variations:

•  Roll it into a burrito with some faux cheese.
• Top a piece of naan with faux cream cheese, sprouts, Cauliflower Scramble, and some avocado.
• Cook it until it’s fairly dry, mix with a little vegan mayonnaise and mustard, and then pack between slabs of bread, lettuce, and maybe a pickle.
•  Spread it over steamed rice or cooked noodles.