There’s no need to boil cauliflower unless you’re making a puréed soup or fritters. For scrambled eggs, simply break it down into very small florets - almost to the tiniest buds - and soften it in a mix of olive oil and butter.
There’s also an omelette version: beat the eggs with a little milk (about half the volume of the eggshell per egg), chop some spinach, and pour the mixture over the softened cauliflower, season with salt, and cook covered.
- 4 eggs
- 1/3 small head of cauliflower
- a few sausages
- sea salt
- olive oil
- a small piece of butter
Wash the cauliflower and break it into the smallest florets. In a frying pan, melt the butter (a cube about 2×2 cm, slightly larger), add an equal amount of olive oil, and add the cauliflower. Cover and cook over medium heat for 5 minutes until softened. Add the sausages (optional).Add the eggs to the cauliflower, keeping the yolks whole (or as you prefer), season with salt, and cook uncovered until the whites are set. Sprinkle with your favourite herbs before serving.It’s just as delicious with broccoli.
Wash the cauliflower and break it into the smallest florets. In a frying pan, melt the butter (a cube about 2×2 cm, slightly larger), add an equal amount of olive oil, and add the cauliflower. Cover and cook over medium heat for 5 minutes until softened. Add the sausages (optional).Add the eggs to the cauliflower, keeping the yolks whole (or as you prefer), season with salt, and cook uncovered until the whites are set. Sprinkle with your favourite herbs before serving.It’s just as delicious with broccoli.
