Cauliflower Scramble Prep Time: 15 minutes Cook Time: 15 minutes Ingredients - 3 cups cauliflower florets, about 1/2 an average head - 1 onion - 1/2 bell pepper - 2 cloves garlic - 14 ounces can of diced tomatoes, or 1 pound fresh - 1/2 teaspoon turmeric - 1/2 teaspoon ground cumin - 3 eggs - oil for the pan, 2 or 3 tablespoons - salt and pepper - 2 tablespoons chopped parsley (optional)    This colorful and delicious dish serves up a variety of flavors and textures. Be careful not to overcook the cauliflower; let it retain just a bit of crunch. The recipe can easily be doubled.   Directions Divide the cauliflower into florets about 1 inch or a bit less, with a small length of stem left on each. Finely chop the onion and pepper. Mince the garlic. If using fresh tomatoes,	1

	dice them, keeping any juice they produce. In a pan of lightly salted boiling water, cook the cauliflower 2 minutes, then drain and set aside. Heat the oil in a skillet, preferably non-stick, and sauté the onions and peppers until they begin to soften. Add the garlic and cook, stirring, for about 1 minute. Stir in the tomatoes, cumin and turmeric and cook for about 5 minutes, until the juices begin to cook down. Stir in the cauliflower. Beat the eggs well and stir in. Cook until eggs are set and cauliflower is the consistency you prefer - it should be a little resistant rather than mushy. Add salt and pepper to taste, garnish with parsley, if using, and serve hot.	2