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 "kvetakovy mozecek". What it implies in translation and how this dish tastes, I will reveal later in the article!

Course Main Course

Cuisine Czech

Keyword Vegetable Recipes

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 158kcal

Author Petra Kupská

Ingredients

1 pound cauliflower (450 g) raw head
1 onion
3 eggs
1 Tablespoon lard or sunflower/rapeseeds oil (Canola oil)
½ teaspoon caraway seeds crushed
¼ teaspoon black pepper ground
salt

Instructions

Rinse the head of cauliflower, remove any green leaves and cut out the tough stem. Cut the cauliflower into florets of approximately the same size.
Pour the water into a larger pot and salt it enough to make it as salty as seawater. Bring the water to a boil. Carefully add the cauliflower pieces to the boiling water and cook for three minutes.
Meanwhile, prepare a large bowl of cold water. After three minutes of boiling, transfer the cauliflower to the cold bath using a slotted spoon. This will cool the cauliflower rapidly and stop the boiling. Add ice cubes for a better effect.
Peel and finely chop the onion. Heat the lard or oil in a frying nonstick skillet over medium-high heat. Drop the onion into the pan with care and cook, stirring regularly, until it begins to turn golden.
Drain the cooled cauliflower and chop it with a knife into small coarse pieces. Add them to the onions in the pan. Sprinkle in the crushed caraway seeds and stir. Reduce the stove to medium heat and fry for five minutes, stirring occasionally.
Crack open eggs over cauliflower, season with salt and pepper, and immediately scramble them. Don't fry the eggs too long; the trick is that the eggs will just curdle but still remain soft, not dried out.

Notes

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 little melted butter. For a nicer presentation, I recommend sprinkling the scramble with chopped fresh chives, parsley, or green scallions.
If you have any leftovers, put them in an airtight container in the fridge. Here they will keep for about 3–4 days.

Nutrition