Cauliflower Egg Scramble with Sweet Pepper and Spring Onion

Steam or boil the cauliflower florets until soft, about 8-10 minutes. Drain and set aside.

Sauté the Vegetables:

In a large skillet, heat vegetable oil over medium heat.

Add chopped sweet pepper and spring onions. Sauté for 3-4 minutes until they start to soften.

Add minced garlic and cook for another 1 minute until fragrant.

Add the Cauliflower:

Once the vegetables are cooked, add the steamed cauliflower to the skillet. Use a fork or masher to lightly break up the cauliflower into small pieces.

Stir in the lemon slices, salt, and black pepper to taste. Let it cook for another 3-4 minutes, allowing the cauliflower to absorb the flavors.

Scramble the Eggs:

In a bowl, whisk the eggs with sour cream or yogurt until well-combined.

Pour the egg mixture over the cauliflower in the skillet. Stir gently, cooking for 3-4 minutes until the eggs are scrambled and fully cooked through.

Make the Sauce:

In a small bowl, whisk together olive oil, lemon juice, dried thyme or oregano, and fresh parsley.

Drizzle the sauce over the cauliflower and egg mixture.

Serve and Enjoy:

Serve hot, garnished with additional fresh parsley if desired.

Serving and Storage Tips