I absolutely love this. And even though it contains no eggs or egg substitute or even tofu, it still feels like a breakfast “scramble” to me, I guess because the turmeric makes the cauliflower turn yellow.
This is another recipe from the Forks Over Knives Cookbook. In the online version someone mentions pureeing the cauliflower to make it seem more egg-like. I think I might try that in a future version. Below is how I actually make it, which is pretty much identical to their actual recipe.
1 red onion, peeled and cut into ½-inch dice
1 red bell pepper, seeded and cut into ½-inch dice
1 green bell pepper, seeded and cut into ½-inch dice
8-oz package slice mushrooms (I usually double this because I love mushrooms)
1 large head cauliflower, cut into florets, or 2-12 ounce packages frozen cauliflower
½ teaspoon freshly ground black pepper
1½ teaspoons turmeric
¼ teaspoon cayenne pepper, or to taste
3 cloves garlic, peeled and minced
1 to 2 tablespoons low-sodium soy sauce
¼ cup nutritional yeast (optional – I do not use this)
- Place the mushrooms in a large skillet and saute over medium-high heat until browned and cooked through. If needed add water 1 to 2 tablespoons at a time to keep the mushrooms from sticking to the pan. Remove from pan.
- Place the onion, red and green peppers, and cauliflower in the skillet and sauté over medium-high heat for 7 to 8 minutes, or until the onion is translucent, again adding water if needed to keep them from sticking.
- In a separate bowl mix together the pepper, turmeric, cayenne, garlic, soy sauce, and nutritional yeast (if using). Add the mushrooms back to the pan, then pour over the veggies and cook for 5 minutes more, or until hot and fragrant.
Here is a picture of the finished product (in this photo I topped it with some chopped green onions for color since I did not have a green pepper):
The original instructions do not call for cooking the mushrooms separately, but I find that if you cook mushrooms on their own you can get them to brown, which adds a great depth of flavor to the whole dish. If you cook them with everything else they are more likely to steam rather than brown, which is still delicious, and a totally valid option if you are pressed for time.