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Breakfast Cauliflower Scramble


Adapted from Forks Over Knives/Rouxbe online cooking course recipe (Task 165) December 2017

Linda contributed this delicious and healthy dish to the Spring 2018 Portland potluck that she hosted.


1 med red onion, small dice
1 med red bell pepper, seeded, small dice
470 ml2 cups mushrooms, sliced
1 large head cauliflower, cut into small florets
1-1/2 tsp turmeric
1 ml1/4 tsp smoked paprika, or to taste
3 cloves garlic, minced
15 ml1 Tbsp low-sodium soy sauce
59 ml1/4 cup nutritional yeast


In sauté pan on medium to high heat, add the onions, peppers and mushrooms to the pan, moving around the pan allowing the sugars to be released until the onions are slightly golden and translucent, about 3-4 minutes.
Add 1/4 cup water or vegetable stock to deglaze and pick up those sugars to caramelize onions.
Add the cauliflower and cook for 4-5 minutes, or until the florets are almost tender. Add the turmeric, smoked paprika, garlic, soy sauce, and nutritional yeast to the pan and cook for a few minutes more stirring frequently, or until hot and fragrant. Be careful not to overcook the cauliflower.