Vegan Cauliflower Scramble

This cauliflower scramble with turmeric is a tasty egg-free and soy-free alternative to scrambled eggs, ready in just 10 minutes. Pair it with baked beans and roasted tomatoes for a balanced savoury breakfast full of flavour.

Cauliflower Scramble | Vegan Scrambled Eggs, No Tofu

Info

Nutrition per serving
NutrientAmountRDA
Net Carbs4.4 g1.6%
of which Sugars6 g6.7%
Fibers4 g14.1%
Fats7.3 g11.3%
of which Saturates1.8 g9.2%
of which Omega 30.2 g20.5%
Proteins5.8 g12.6%
Calcium29 mg2.9%
Vitamin A0 mcg0%
Vitamin C48 mg64.3%
Iron1.2 mg8.2%
Potassium460 mg13.1%
Sodium33 mg1.4%
Cholesterol0 mg0%
Kcal107 5.3%
Macro split
  • net carbs 21%
  • sugars 28%
  • fats 34%
  • saturates 9%
  • proteins 27%
  • fibers 18%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
KCAL
107 per serving
TIME
10m
HEALTH

We made this colourful cauliflower scramble to help you start the day with a healthy breakfast. With as little as 100 calories per serving, you'll get a nice boost of fibres and antioxidants - and you won't believe it tastes so good too!

All you need is a head of cauliflower, a pinch of garlic powder, golden turmeric, and a trusty skillet to pan-fry everything. Add a spoonful of nutritional yeast for extra nutrients and finish off with freshly grated black pepper. Your quick breakfast scramble is ready for slurping!

Scrambled eggs are a world-famous breakfast classic, made with eggs, cream, butter, all stirred over a frying pan. Many plant-based alternatives include tofu or chickpea flour as an egg replacement. For this recipe, instead, we wanted to make a light vegetable scramble that is both vegan and soy-free.

Pan-frying grated cauliflower is a quick way of preparing this vegetable and make it taste good too. Cauliflowers are rich in fibres, vitamins, and much-needed antioxidants. Pairing them with turmeric means you'll stock up on even more antioxidants and give a golden tone to the scramble as well.

Serve this cauliflower scramble with roasted mushrooms, tomatoes, baked beans, and toast. You'll have a balanced and delicious breakfast in no time. It will keep you full and satisfied all morning without energy crashes. You could even use the scramble as a stuffing for a breakfast burrito or an avocado sandwich to enjoy on the go.

Small in size but big on flavour, each serving provides almost 5 grams of fibres and 8 grams of proteins. This translate into nearly 20% RDI of these precious nutrients, all with very few fats. Oh, and did we mention it's ready in just 10 minutes? Super!

Ingredients

Adjustments
Serves
Measuring System
Raw Cauliflower Florets400 g
Extra Virgin Olive Oil2 tbsp
Garlic Powder1/2 tsp
Turmeric1 tsp
Nutritional Yeast (optional)4 tbsp

Step 1

Grate the cauliflower florets using the largest shredding holes of a box grater.

Alternatively, add them to a food processor and pulse in short bursts.

Grated cauliflower florets

Step 2

Next, heat the oil in a skillet and tip in the prepared cauliflowers, followed by the garlic powder.

Pan-fry the cauliflowers over high heat for 2 minutes, stirring occasionally.

Cauliflower scramble in a skillet

Step 3

Now, stir the ground turmeric and season with salt and pepper to taste.

Keep cooking the cauliflower scramble for 5 more minutes while stirring.

Finally, remove it from the heat and toss it with nutritional yeast flakes.

Enjoy your vegan scramble with roasted tomatoes, mushrooms, toasted bread, and baked beans for a fully balanced breakfast.

Cauliflower scramble with turmeric in a skillet

Tips

  • Don't forget to season the scramble with black pepper to boost turmeric absorption in your body.

  • Add a half a teaspoon of onion powder for extra flavour.