|cauliflower scramble with fresh tomato wedges|
1 medium red onion, peeled and cut into 1/2 inch dice
1 medium red bell pepper, seeded and cut into 1/2 inch dice
1 medium green bell pepper, seeded and cut into 1/2 inch dice
2 cups sliced mushrooms (from about 8 ounces whole mushrooms)
1 large head cauliflower, cut into florets
Salt to taste
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons turmeric
1/4 teaspoon cayenne pepper, or to taste
3 cloves garlic, minced
1 to 2 Tablespoons low-sodium soy sauce
1/4 cup nutritional yeast, optional
Place the onion, red and green peppers, and mushrooms in a skillet or saucepan and saute' over medium-high heat for 7 to 8 minutes, or until the onion is translucent. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
Add the cauliflower and cook for 5 to 6 minutes, or until the florets are tender. Add salt, black pepper, turmeric, cayenne pepper, garlic, soy sauce and nutritional yeast (if using) to the pan and cook 5 minutes more or until hot and fragrant.
Serves 6, From Forks Over Knives Cookbook (Breakfast Scramble)
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Notes: I made the recipe without mushrooms the first time but plan to include them next time.