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Thursday, December 3, 2015

Simple Cauliflower Scramble for One

Among the many nice things about this dish is how many variations you can come up with. You could toss in just about any vegetable, use whatever herbs and spices make you happy, or keep it simple and serve it along with a lot of interesting breads and such. Yummy!

¼ head cauliflower
Slosh of coconut or olive oil (you could use vegan butter too)
1 or 2 slices of onion, diced (about 2-3 TBLSP)
2 TBLSP mushrooms, diced (optional)
Pinch of thyme
Pinch of oregano
Pinch of garlic powder
Sprinkle of turmeric
Salt and pepper to taste
2 TBLSP (or less) water
1 teaspoon nutritional yeast
  1. Remove the stem from the cauliflower and dice the rest up. You don’t need to preserve the floret shape unless you really want to.
  2. In a skillet, over medium heat, heat up the oil of your choice and add the onion and mushroom (if you’re going this route). Saute for about 5 minutes, until the onions are translucent but haven’t lost all their shape.
  3. Add the cauliflower and spread it out evenly across the bottom of the skillet. Without stirring or moving it, let it cook for about 5 minutes, until it starts to brown a bit.
  4. Toss in the thyme, oregano, garlic powder, and turmeric, and add the water if it seems a little dry. You could instead add a little more of the oil/butter if that’s the way you roll. Now that you’re stirring it, the cauliflower should be golden all over plus the yellow color of the turmeric. Cook for about 5 more minutes, until your desired softness is reached. Sprinkle with salt and pepper (you don’t want to do this earlier or the cauliflower will be dry).
  5. Add in the nutritional yeast and combine well.

Serve with toast, waffles, fruit—whatever is your morning pleasure.

  • Wrap it into a tortilla with faux cheese and some greenery for a lovely breakfast burrito.
  • Put a layer of chopped-up asparagus on top of the cauliflower in Step 3 and let it steam while the cauliflower is browning. That’s what I did in this photo. Yummm.
  • Switch out the herbs for something more clearly ethnic, like chili and oregano for Mexican, garum masala for Indian, basil and tomato of some sort for Italian. You see where I’m going with this.
  • Leave out the turmeric and serve it as a side dish with something more substantial for dinner.

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