“To do anything in this world worth doing, we must not stand back shivering and thinking of the cold and danger, but jump in, and scramble through as well as we can.”
~ Sydney Smith, English clergyman (1771-1845)
When it comes to breakfast, in the name of time and not particularly wanting to think much in the morning, we usually settle for cereal or peanut butter on toast. Sometimes, however, we need real sit-down-with-friends food.
Many of our friends avoid eggs, and most of them fear tofu. With that in mind, why not a little scrambled cauliflower? I know it sounds weird, but it has its merits and great flavor.
Cauliflower is fat free, high in vitamin C, and a good source of protein, dietary fiber, and potassium. That sounds like a really good way to start the day, so we paired it up with some Gimme Lean loose sausage (takes less than 5 minutes to cook and has no fat) on pita bread and topped it with a slice of soy cheese for a delicious breakfast pizza.
Cauliflower Scramble
Serves: 2
Time: 8 minutes
1 cup cauliflower broken into tiny florets
½ cup water
⅛ teaspoon turmeric
¼ teaspoon Mrs. Dash or other seasoning blend
Lightly toast the cauliflower florets in a dry, non-stick skillet over medium heat, just until they first begin to brown. Add the remaining ingredients, stir, and bring to a boil. Cover and allow the cauliflower to steam for about 3 minutes. Remove the cover and continue boiling until the water has evaporated to the point where there is no water in the bottom of the pan but the cauliflower is still very moist.
Mash some of the cauliflower with the back of a fork, creating a variety of texture. Serve while hot.
Scrambled cauliflower can be used in many recipes to replace scrambled eggs, such as in the breakfast pizza pictured, or in breakfast burritos. The cauliflower doesn’t cling together as well as pieces of eggs do, but the color, shape of the pieces, and (most important) flavor make it an attractive and creative alternative that many will enjoy as much, if not more.
“To do anything in this world worth doing, we must not stand back shivering and thinking of the cold and danger, but jump in, and scramble through as well as we can.”
~ Sydney Smith, English clergyman (1771-1845)
When it comes to breakfast, in the name of time and not particularly wanting to think much in the morning, we usually settle for cereal or peanut butter on toast. Sometimes, however, we need real sit-down-with-friends food.
Many of our friends avoid eggs, and most of them fear tofu. With that in mind, why not a little scrambled cauliflower? I know it sounds weird, but it has its merits and great flavor.
Cauliflower is fat free, high in vitamin C, and a good source of protein, dietary fiber, and potassium. That sounds like a really good way to start the day, so we paired it up with some Gimme Lean loose sausage (takes less than 5 minutes to cook and has no fat) on pita bread and topped it with a slice of soy cheese for a delicious breakfast pizza.
Cauliflower Scramble
Serves: 2
Time: 8 minutes
1 cup cauliflower broken into tiny florets
½ cup water
⅛ teaspoon turmeric
¼ teaspoon Mrs. Dash or other seasoning blend
Lightly toast the cauliflower florets in a dry, non-stick skillet over medium heat, just until they first begin to brown. Add the remaining ingredients, stir, and bring to a boil. Cover and allow the cauliflower to steam for about 3 minutes. Remove the cover and continue boiling until the water has evaporated to the point where there is no water in the bottom of the pan but the cauliflower is still very moist.
Mash some of the cauliflower with the back of a fork, creating a variety of texture. Serve while hot.
Scrambled cauliflower can be used in many recipes to replace scrambled eggs, such as in the breakfast pizza pictured, or in breakfast burritos. The cauliflower doesn’t cling together as well as pieces of eggs do, but the color, shape of the pieces, and (most important) flavor make it an attractive and creative alternative that many will enjoy as much, if not more.