Breakfast Cauliflower Scramble WFPBNOGF*
Prep Notes
There are so many good recipes for plant-based scrambles, but most call for tofu. In this recipe, cauliflower takes the place of the tofu--with delicious results. If you can find ackee, the national fruit of Jamaica with a taste similar to scrambled eggs, use it instead. It is the inspiration for this dish, but it is very hard to find outside of Jamaica.
Cooking Time
Active time: 15 minutes; Total Time 30 minutes
Yields
Serves 6
Ingredients
1 medium red onion, small dice
1 medium red bell pepper, seeded small dice
1 medium green bell pepper, seeded and small dice***
2 cups mushrooms, sliced
1 large head cauliflower, cut into small florets, or two 19-ounce cans
Jamaican ackee, drained and gently rinsed
sea salt, to taste
1/2 teaspoon freshly ground black pepper
1-1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper, or to taste
3 cloves garlic, minced
1 to 2 tablespoons low-sodium soy sauce
1/4 cup nutritional yeast
Directions
In saute 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 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 5 to 6 minutes, or until the florets are tender. Add the sea salt, black pepper, turmeric, cayenne pepper, garlic, soy sauce, and nutritional yeast to the pan and cook for 5 minutes more stirring frequently, or until hot and fragrant.
Notes
***You can use poblano pepper instead of green bell pepper, if you'd like a bit more kick. Delicious!
Credit
FOK Online Cooking Course