Cauliflower Scramble
4 servings
![Cauliflower Scramble](/sites/default/files/2023-10/Caulilflower-Scramble.jpg)
Ingredients
Makes 4 Servings
- 1 tablespoon (15 mL) olive oil (see oil-free option below)
- 1 onion, chopped
- 1 red bell pepper, diced
- 1 8-ounce package sliced cremini or baby bella mushrooms
- 1 head cauliflower, roughly 4 cups (475 g), cut into bite-size florets
- 1/2 cup (118 mL) low-sodium vegetable broth
- 1/4 cup (20 g) nutritional yeast
- 3/4 teaspoon ground turmeric
- 1 teaspoon kala namak
- 1/2 teaspoon ground black pepper
- 1 Avocado
- Salsa, store-bought or Universal Meals
Directions
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Heat the oil in a large skillet fitted with a lid over medium heat. Add the onions, pepper, and mushrooms and saute 6 minutes until mushrooms have reduced in size by half. Add the cauliflower and vegetable broth and put a lid on the skillet. Cook for 8 minutes until the cauliflower is tender. Remove the lid, turn the heat to low, and mash the cauliflower with a fork or potato masher to break into smaller pieces until it resembles a scramble.
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Add the nutritional yeast, turmeric, kala namak, and black pepper and mix until well combined and the cauliflower has turned yellow. Add more kala namak, to taste.
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Let sit for 5 minutes for any remaining liquid to absorb. Divide among serving bowls and top with avocado and salsa, if using.
OIL-FREE: Omit the oil and saute the vegetables in 2 tablespoons water or low-sodium vegetable broth; add more liquid as needed.
NOTES: Add or swap out vegetables to your liking; swap out for equal amounts or add additional when sauteing vegetables initially. This scramble is also great for breakfast tacos or burritos.
Nutrition Facts
Per Serving:
Calories: 128
Total Fat: 5 g
Saturated Fat: 1 g
% Calories From Fat: 33%
Cholesterol: 0 mg
Protein: 9 g
Carbohydrate: 17 g
Sugar: 6 g
Fiber: 7 g
Sodium: 595 mg
Calcium: 44 mg
Iron: 2 mg
Vitamin C: 113 mg
Beta-Carotene: 476 mcg
Vitamin E: 1 mg