Cauliflower Scrambled Eggs

by Min Merrell
cauliflower scrambled eggs

Cauliflower Scrambled Eggs with New Mexico Green Chile may be our favorite brunch dish ever.

We’re always throwing a head of cauliflower in the grocery buggy and not just because the white brain of produce has been experiencing a healthy 15 minutes of fame. Yes, mashed cauliflower is the new low carb potato and gluten-free folks are making cauliflower pizza crust. But, besides these “newly” discovered health crazes, we remind you that cauliflower actually does just taste good when cooked. So here’s the simplest genius combo ever–Cauliflower Scrambled Eggs. 

Cook the cauliflower anyway you like

Like every other contemporary vegetable, it takes nicely to a drizzle of olive oil, salt and pepper and a hot oven. If you’re tired of roasted everything or don’t want to turn on the oven, it’s just as cool to go old school and nuke the florets or boil or steam them until tender. You’ll be glad you have a tub of cooked cauliflower in the fridge for our very favorite brunch Cauliflower Scrambled Eggs.  

Soft scrambled eggs and cooked cauliflower are remarkably similar and complementary in texture. Turns out the result is kinder and gentler than eggs with green broccoli or spinach. Because of the lack of color, you can’t really see it in the eggs.  It’s a mystery ingredient.

How to make Cauliflower Scrambled Eggs.

We usually use about equal amounts of cauliflower and eggs. It doesn’t really matter. Just use what you have. Chop the cauliflower into bite-size pieces and toss it in a skillet with a little  butter or olive oil. Get it nice and hot. Then add the beaten eggs and scramble away. Beyond that, add whatever you like or nothing. A small leftover hunk of cheese grated into the mix is a plus. Nutty gruyere, cheddar or Swiss are all nice as well as other stray vegetables in the fridge. We have a soft spot for adding chopped roasted New Mexico Hatch green chile. Try that once and you’ll be hooked. 

Hop on the cooked cauliflower train and try these other four favs. 

Cauliflower Pasta–who needs tomato sauce, when you can have creamy cauliflower accented with a bit of anchovy, garlic and cheese. It’s an old classic we first discovered through Ed Giobbi’s wonderful Italian Family Cooking.

Cauliflower Packets–pure nutty goodness, just add cheese please.  The outdoor grill adds incredible depth of flavor.

Cauliflower Potato Leek Soup–take Julia Child’s classic potato leek and add cauliflower!

Margot’s Cauliflower over Polenta with Hazelnuts and Blue Cheese –-Nashville’s Margot served this wonderful vegetarian dish. 

Farro with Roasted Cauliflower and Cabbage -We’re the biggest farro fans. Combine it with cauli and cabbage for a hearty side dish. 

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