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!

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 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

Cups - Metric

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

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