Let’s be honest. Cauliflower isn’t the most loved vegetable on the planet. In fact, for most of us, it’s always been that weird white vegetable on the platter that sort of looked like broccoli but tasted weird. Or, we assumed it tasted weird, because we never actually tried it… again, because it was weird.
Then at some point, someone made us try it. “You’ll like this cauliflower I swear,” they said. “It won’t be mushy,” they said. So you tried it and instantly regretted it, because almost every cooked cauliflower thing you have ever tried tasted gross or it was too mushy or too salty. Maybe just maybe, if it was drenched in ranch dressing or in cheese, you would eat cauliflower… but that’s where it ended.
If that sounds like you, I’m right there with you. I walked your path. I had a problem with cauliflower and it was all based on childhood experiences with the weird broccoli-like vegetable that wasn’t really broccoli-like.
But then I developed a dairy allergy and had to shift my diet. I also I started seeing photos of delicious meals that used cauliflower instead of mashed potatoes or cauliflower as a pizza crust base. I saw cauliflower on Thanksgiving tables and cauliflower used in salads in ways I had never seen. So I figured that it was time that my adult self gave it a try.
Breakfast is my favorite meal of the day. If I could only ever eat breakfast, I would. Because I love breakfast foods so much, and we eat a lot of eggs, I figured that breakfast would be the perfect meal to try out the new cauliflower crumbles I picked up at the store.
Now I know that using cauliflower in a breakfast meal probably isn’t the first idea you had, but it was actually the best choice I could have made!
Crumbled Buffalo Cauliflower With Vegetables and Eggs
Seriously, how delicious does that vegetable scramble look?
The first thought I had when deciding to use the cauliflower for breakfast was to pair it with buffalo sauce. Not only do I LOVE the flavor of buffalo sauce, but it is such a powerful flavor that it would mask any weird flavor of the cauliflower. I still didn’t trust it.
I scrambled the eggs and vegetables as a usually do and at the same time sauteed the cauliflower and buffalo sauce in another pan just until it browned. Then i used the cauliflower as a base for the vegetable and egg scramble and drizzled a bit more buffalo sauce on top.
It. Was. Amazing.
Brian dug this breakfast. It was a departure from our regular breakfast burritos, which was great, but the real benefit was working another vegetable into our meals for the week. This recipe was such a success, that I used the leftover cauliflower in our breakfast burritos the next day instead of potatoes!
Crumbled Buffalo Cauliflower With Vegetables and Eggs
Buffalo sauce gives this veggie packed cauliflower and egg scramble a big kick!
Prep Time
Cook Time
Total Time
Ingredients
- 4 eggs
- 1/2 cup spinach, loosely chopped
- 1 1/2 cups cauliflower crumbles
- 1/2 sm yellow onion, chopped
- 1/2 red bell pepper, chopped
- 1 tomato, chopped
- Buffalo sauce
- Salt and pepper
- Olive oil
Instructions
- In a medium skillet, satuee the onion, tomato, and red bell pepper in a little olive oil.
- While the onions, tomatos, and peppers are cooking, add the cauliflower crumbles, a bit of olive oil, and some salt and pepper to a second skillet. Sautee the cauliflower over medium heat. When cauliflower begins to brown slightly, drizzle buffalo sauce over the top and continue to sautee for another minute or two.
- When the onions, tomatoes, and peppers begin to brown, add the eggs and scramble. Just before the eggs are done cooking, add the spinach and mix into the eggs.
- To serve, first scoop the cauliflower onto the center of each plate to make a base for the eggs. Top cauliflower with the scrambled eggs and veggies. Drizzle eggs with buffalo sauce for an extra kick. Serve immediately.
Notes:
Serves two.
The amount of buffalo sauce you use will depends on how spicy you prefer your food. For a little kick, add only a little buffalo sauces to the cauliflower. For a bigger kick, add a good amount to the cauliflower and drizzle it on top of the eggs — and if you really like it hot, add it to the scrambled eggs in the skillet and mix it in the eggs.
I use the Whole30 compliant Tessemae's Mild Buffalo Sauce.
