- 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.
|Prep Time: 15 minutes|
Cook Time: 15 minutes
|-||3 cups cauliflower florets, about 1/2 an average head|
|-||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|
|-|| oil for the pan, 2 or 3 tablespoons|
|-|| salt and pepper|
|-||2 tablespoons chopped parsley (optional)|