Scrambled Eggs with Cauliflower

Name: Scrambled Eggs with Cauliflower
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 serving
Ingredients: 1 pound cauliflower; 1 medium onion; 3 eggs; 1 Tablespoon lard; ½ teaspoon ground caraway seeds; ¼ teaspoon ground black pepper; ¼ teaspoon salt

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5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
3
Calories
158 kcal
Course
Main Course
Cuisine
Czech

Scrambled Eggs with Cauliflower

Nora Tran

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Let's introduce another recipe from Czech cuisine! This time, we are going to make scrambled eggs with cauliflower, which we Czechs call "Květákový mozeček." I will explain what this name means and how the dish tastes later in the article!

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Ingredients

Servings

1 pound cauliflower raw head
1 medium onion
3 eggs
1 Tablespoon lard (or sunflower oil/canola)
½ teaspoon ground caraway seeds
¼ teaspoon ground black pepper
¼ teaspoon salt

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Instructions

Rinse 1 pound cauliflower head, remove any green leaves, and cut out the tough stem. Cut the cauliflower into florets of approximately the same size.
Pour water into a large pot and add enough salt to make it as salty as seawater. Bring the water to a boil. Carefully add the cauliflower pieces and cook for three minutes.
Meanwhile, prepare a large bowl of cold water. After three minutes of boiling, transfer the cauliflower to the cold water using a slotted spoon. This will cool the cauliflower quickly and stop the cooking process. Add ice cubes for an even better effect.
Peel and finely chop 1 medium onion. Heat 1 Tablespoon lard in a nonstick frying pan over medium-high heat. Add the onion and cook, stirring regularly, until it begins to turn golden.
Drain the cooled cauliflower and chop it into small coarse pieces. Add the chopped cauliflower to the onions in the pan. Sprinkle in ½ teaspoon ground caraway seeds and stir. Reduce the heat to medium and fry for five minutes, stirring occasionally.
Crack 3 eggs over the cauliflower, season with ¼ teaspoon salt and ¼ teaspoon ground black pepper, and immediately scramble them. Don't cook the eggs for too long; the key is to let them just curdle while remaining soft and not dried out.

Notes

SERVING:
The basic recipe makes 3 portions.
SERVING: Scrambled eggs with cauliflower are served warm as a light lunch or dinner. They go best with boiled potatoes topped with a bit of melted butter. For a nicer presentation, sprinkle the scramble with chopped fresh chives, parsley, or green scallions.
If you have any leftovers, place them in an airtight container in the fridge. They will keep for about 3–4 days.

Nutrition Information

Show Details

Calories 158kcal (8%) Carbohydrates 12g (4%) Protein 9g (18%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.04g Cholesterol 164mg (55%) Sodium 109mg (5%) Potassium 573mg (16%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 240IU (5%) Vitamin C 76mg (84%) Calcium 69mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 158 kcal

% Daily Value*

Calories	158kcal	8%
Carbohydrates	12g	4%
Protein	9g	18%
Fat	9g	14%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Trans Fat	0.04g	2%
Cholesterol	164mg	55%
Sodium	109mg	5%
Potassium	573mg	12%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	240IU	5%
Vitamin C	76mg	84%
Calcium	69mg	7%
Iron	2mg	11%