Cauliflower with Scrambled Eggs and Mustard Sauce

Cauliflower with Scrambled Eggs and Mustard Sauce is a delightful dish that combines the earthy flavors of cauliflower with fluffy scrambled eggs, all elevated by a zesty mustard sauce. Perfect for a quick lunch or a comforting dinner, this recipe not only tantalizes your taste buds but also offers a nutritious option that’s easy to make. Get ready to enjoy a meal that’s packed with veggies and flavor!

Ingredients

• 1 medium cauliflower head (approx. 600 g), cut into small florets
• 1 tablespoon salt for boiling water
• 1 medium onion, diced
• 1 medium carrot, diced
• 1 medium red bell pepper, diced
• 1 clove garlic, chopped
• 2 tablespoons vegetable oil
• 2 large eggs
• 70 g sour cream (about 1/4 cup)
• 100 g grated cheese (Cheddar or Mozzarella, about 1 cup)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 3 tablespoons sour cream (about 3 tablespoons)
• 1 teaspoon mustard
• 1 clove garlic, crushed
• 1 medium tomato, diced
• Salt and black pepper to taste
• 2 green onions, chopped, for garnish

Directions

1. Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the cauliflower florets for about 5 minutes, until tender but still firm. Drain and set aside.
2. In a large pan, heat the vegetable oil over medium heat. Sauté the diced onion for 2 minutes until it starts to soften. Add the diced carrot and continue cooking for another 2 minutes. Then, add the chopped garlic and diced bell pepper, sautéing for an additional 2 minutes until all the vegetables are tender.
3. Gently add the drained cauliflower to the pan and mix well with the sautéed vegetables.
4. In a separate bowl, whisk together the eggs, sour cream, grated cheese, salt, black pepper, paprika, and oregano until well combined. Pour this egg mixture over the cooked vegetables in the pan. Stir gently for 2-3 minutes, allowing the eggs to set and coat the veggies evenly.
5. For the mustard sauce, mix together the 3 tablespoons of sour cream, mustard, and crushed garlic. Add the diced tomato and season with salt and pepper to taste.
6. Serve the cauliflower and scrambled eggs hot, drizzled with the mustard sauce on top or on the side. Garnish with chopped green onions for an extra pop of color and flavor.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Nutrition Info: Approximately 200 calories per serving, packed with vitamins and protein.

How to serve

To serve Cauliflower with Scrambled Eggs and Mustard Sauce, plate generous portions of the fluffy egg and vegetable mixture. Drizzle with the tangy mustard sauce or serve it on the side for those who prefer to control the amount. Add a sprinkle of fresh herbs or some additional diced tomatoes for a vibrant presentation. This dish pairs wonderfully with crusty bread or a fresh garden salad for a complete meal.

FAQs

Can I use frozen cauliflower for this recipe?
Yes, you can use frozen cauliflower florets. Just make sure to thaw and drain them well before adding them to the pan.

What other vegetables can I add to this dish?
Feel free to customize your dish by adding other vegetables like spinach, zucchini, or mushrooms, depending on your preferences and what you have on hand.

Can I make this dish ahead of time?
Yes, you can prepare the vegetable mixture and the mustard sauce ahead of time. Just store them separately in the refrigerator and assemble before serving for the best taste and texture.

Cauliflower with Scrambled Eggs and Mustard Sauce

A delightful dish that combines the earthy flavors of cauliflower with fluffy scrambled eggs, elevated by a zesty mustard sauce. Perfect for a quick lunch or a comforting dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Vegetarian

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 medium cauliflower head (approx. 600 g), cut into small florets
• 1 tablespoon salt for boiling water for boiling
• 1 medium onion, diced
• 1 medium carrot, diced
• 1 medium red bell pepper, diced
• 1 clove garlic, chopped
• 2 tablespoons vegetable oil
• 2 large eggs
• 70 g sour cream (about 1/4 cup)
• 100 g grated cheese (Cheddar or Mozzarella, about 1 cup)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 3 tablespoons sour cream (for the mustard sauce)
• 1 teaspoon mustard
• 1 clove garlic, crushed
• 1 medium tomato, diced
• Salt and black pepper to taste
• 2 green onions chopped, for garnish

Method

 

Preparation

1. Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the cauliflower florets for about 5 minutes, until tender but still firm. Drain and set aside.
2. In a large pan, heat the vegetable oil over medium heat. Sauté the diced onion for 2 minutes until it starts to soften. Add the diced carrot and continue cooking for another 2 minutes. Then, add the chopped garlic and diced bell pepper, sautéing for an additional 2 minutes until all the vegetables are tender.
3. Gently add the drained cauliflower to the pan and mix well with the sautéed vegetables.

Cooking

1. In a separate bowl, whisk together the eggs, sour cream, grated cheese, salt, black pepper, paprika, and oregano until well combined.
2. Pour this egg mixture over the cooked vegetables in the pan. Stir gently for 2-3 minutes, allowing the eggs to set and coat the veggies evenly.

Mustard Sauce

1. For the mustard sauce, mix together the 3 tablespoons of sour cream, mustard, and crushed garlic. Add the diced tomato and season with salt and pepper to taste.

Serving

1. Serve the cauliflower and scrambled eggs hot, drizzled with the mustard sauce on top or on the side. Garnish with chopped green onions for an extra pop of color and flavor.

Notes

This dish pairs wonderfully with crusty bread or a fresh garden salad for a complete meal.