5.0 from 3 votes
Scrambled Eggs with Cauliflower
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!
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 3
Calories: 158 kcal
Course:
Main Course
Cuisine:
Czech
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.