Scrambled Eggs With Cauliflower Recipes

Steps:

• Place cauliflower into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 7 to 10 minutes. Drain.
• Mash cauliflower in a bowl until smooth. Beat Cheddar cheese, Parmesan cheese, eggs, cayenne pepper, and salt into cauliflower.
• Melt butter in a skillet over medium-high heat. Pour cauliflower mixture into hot butter and cook until golden, about 5 minutes. Flip cauliflower mixture; cook and stir until mixture is more crumbly than creamy, about 10 minutes more.

Steps:

• In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, Parmesan and salt.
• Coat a large nonstick skillet with cooking spray, then set the pan over medium-high heat.
• When the pan is hot, add the oil. Add the egg mixture, reduce the heat to low, and cook, stirring frequently with a silicone spatula, until the eggs are scrambled�firm but nice and moist (2-3 minutes).

Steps:

• Preheat oven to 375°F (200°C).
• Using a food processor or a cheese grater, grate the cauliflower until fine or "riced."
• Transfer the riced cauliflower to a large microwave-safe bowl, sprinkle with salt and microwave for 5 minutes. This will steam the cauliflower to help you remove the moisture.
• Allow cauliflower to cool and transfer into a second bowl lined with a thin towel (cheesecloth and paper towels will also work). Wrap the cauliflower tightly and squeeze out the liquid. You may need to switch towels to ensure as much liquid has been removed as possible.
• Return the cauliflower to your large bowl and add olive oil, garlic powder, onion, parmesan, salt, pepper, and 2 of the eggs. Combine well.
• Line a lightly greased muffin tin with the cauliflower mixture, using your fingers to press it firmly into the bottom and sides, creating a crust.
• Bake for 20-30 minutes, or until the crust turns golden brown.
• Pour the remaining whisked eggs evenly into the cauliflower cups, then add toppings of your choice. We used tomatoes and basil, spinach and mushrooms, and broccoli and cheddar cheese.
• Bake an additional 15-20 minutes or until eggs are cooked through.
• Allow to cool slightly before serving.
• Enjoy!

Steps:

• 1. Heat the skillet to medium high or as you would for scrambled eggs.
• 2. Whisk eggs until blended, fold in the cauliflower. Pour into skillet, scramble till egg is set to your liking. Salt and pepper to taste and serve with soft white bread. Soft white bread takes up the moistness of the cauliflower or eggplant.
• 3. **This dish is good with eggplant also, in fact my fav. though it's not the prettiest it is pretty tasty! If you use eggplant peel it like a potato then cut in half then half again, then chop into bite size chunks. Add just enough oil to skillet to coat bottom, add chopped eggplant, cover with lid cook on low to med. and stir often until very soft all the way thru. Whisk up 4 eggs, salt and pepper to taste and pour into skillet and scramble with eggplant until eggs are set to your liking. Again, best with soft un-buttered bread. Most kids don't like it with eggplant because like I said it's not a pretty dish. When I was a kid and my mom being Italian not everything was pretty either because of the color or shriveled olives or speckles of green fresh herbs but I knew I would love anything she made. :) and she made a lot of dishes with vegetables, sauces with herbs and black olives.