 | | 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, 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.
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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) |
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