Cauliflower Scramble with Turmeric & Much More!

Whether you’re plant based or not, this colorful vegan scramble certainly will add vitality and brightness to your ordinary breakfast.  Don’t get me wrong, I love my morning smoothies, but this certainly hit the spot after one of my long Friday morning runs.

When you pair this with my Slow Roasted Sweet Potato, you have a perfect post workout meal.  I love cauliflower roasted, mashed, as a pizza base, and of course in pasta, but when scrambled and paired with all of my others faves, this scramble is the ultimate healthy meal.

Most often vegan scrambles are made with tofu, which I love (preferable sprouted and organic) but I subbed out cauliflower and it was over the top delicious.

I love my veggies crisp tender so don’t over “scramble”?.  When you gently sauté cauliflower with these spices and you’ll be amazed how it beautifully soaks up all the flavors.

I have been enjoying the benefits of Turmeric on a daily basis, not only in my Turmeric Shots, but in a variety of other dishes I have prepared, espeically this pasta sauce!

In fact, up until this scramble, it was my favorite so far, and my husband’s.  But move over pasta sauce becuase this scramble has all the right things.

• Plant based protein from the chickpeas
• Lots of veggies
• Greens (which you know I love)
• Turmeric which is anti-inflammatory
• Nutritional Yeast so it’s dairy free

I especially love all the colors and textures in this dish.  I think you will too.  In fact, it’s so satisfying, it’s perfect for lunch or dinner too.  I hope you’ll agree.

CAULIFLOWER SCRAMBLE WITH TURMERIC 

INGREDIENTS:

• 1 tablespoon of olive, avocado, or coconut oil
• 1 small yellow or red onion, diced
• 1 red pepper, diced
• 3 cloves garlic, minced
• 1 medium head cauliflower, chopped into small florets
• 1/3 cup bone broth
• 1 1/2 cups cooked chickpea or 1 jar
• 2 tablespoons coconut aminos
• 1 1/2 teaspoon ground turmeric
• 1/2 teaspoon of mustard powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon thyme
• 3 tablespoons nutritional yeast
• 1/2 bunch kale, stemmed and chopped into bite-siz pieces or baby kale
• OPTIONAL ACCOMPANIMENTS: cooked brown rice, slow roasted sweet potatoes, sourdough toast, hot sauce or lemon wedges or both.

DIRECTIONS:

1. Heat the oil in a large, cast iron skillet or other wide skillet over medium high heat.  Add the onion, bell pepper and cook, stirring occasionally, for about 8 minutes or until the onion is tender and golden.  Add the garlic and cook, stirring constantly for 2 minutes.
2. Add the cauliflower and stir to combine, than add the bone broth.  Cook stirring occasionally about 10 minutes, or until the cauliflower is crips-tender.
3. Stir in the chickpeas, coconut aminos, turmeric, mustard powder, paprika, thyme, and nutritional yeast and cook, stirring occasionally, for about 5 minutes until the chickpeas are warm and the cauliflower is perfectly tender and beginning to brown.
4. Add the kale and cook, stirring constantly, until the kale has wilted.  Taste and adjust the seasonings if desired.  Serve right way, along with accompaniments.

[reminder]Do you prefer savory dishes for breakfast or sweet? Do you think about food when you run and what you’re going to have after a long run? What’s your favorite way to eat cauliflower? [/reminder]