Cauliflower Breakfast Scramble - Forks Over Knives

Name: Cauliflower Breakfast Scramble - Forks Over Knives
Total time: 30 min
Ingredients: 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; 2 cups sliced mushrooms (from about 8 ounces whole mushrooms); 1 large head cauliflower, cut into florets, or 2 (19-ounce) cans ackee, drained and gently rinsed; Sea salt; 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)

www.forksoverknives.com

There are many good recipes for plant-based breakfast scrambles, but most use tofu. In this recipe, cauliflower takes it's place with delicious results.

View full recipe on www.forksoverknives.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.

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Ingredients

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
2 cups sliced mushrooms (from about 8 ounces whole mushrooms)
1 large head cauliflower, cut into florets, or 2 (19-ounce) cans ackee, drained and gently rinsed
Sea salt
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)