When it comes to home-cooked weekend breakfasts, it’s hard to get better than a potato-based scramble with lots of cheese. But, when I saw the large head of cauliflower in my CSA box, I got curious. What would happen if I made a cauliflower-based breakfast scramble instead?
To my surprise, it was just as filling as potatoes, and infinitely healthier. The next time you look in your fridge and see a large head of cauliflower, give this recipe a try. Cook up a large batch over the weekend and invite friends over or eat it all week.
1 large head cauliflower
3 green onions
1/2 cup shredded lite mexican cheese
Cut cauliflower into chunks, then steam until softened. Mash, then let cool slightly.
Finely chop the green onions (you can use the whole stem, both white and green parts. Just be sure to leave out the roots). Beat the eggs together, then add the onions.
Add the egg and onion mixture to the mashed cauliflower and stir to combine.
Spray a large skillet with cooking spray, then add the cauliflower mixture. Cook over high heat for 5 – 7 minutes, until the egg is fully cooked and the cauliflower is warmed through.
Portion cauliflower out onto a plate, then sprinkle with cheese and let melt. Serve hot.