What do you do when you have an abundance of cauliflower? Answer: Blend it up, add some nutritional yeast, vegetables and eggs, and eat it for lunch and dinner!
It's reassuring to read on the internet that 'Cauliflower is the new kale'! According to food trends in 2014, from Canada and the US, everyone is buzzing about this nutritionally dense (high fiber, low fat, low carb) vegetable. Its versatility when cooking allows for some great creativity in the kitchen and some delicious dishes.
I've written several blog entries that feature cauliflower and I'm sure I'll do more in the future.
Cauliflower Omelette
Makes 4
Click HERE for a printable recipe card.
Ingredients:
- 110g / 4oz onion, chopped
- 1 clove garlic
- 85g / 3oz mushrooms, chopped
- 100g / 3.5oz broccoli, chopped
- 200g / 7oz cauliflower, blended
- 4 eggs
- 2 egg whites
- 32g / 4tbsp nutritional yeast
- 2tbsp parsley, dried
- ground black pepper
Method:
In a pan, sprayed with cooking spray, cook the onion, garlic and mushrooms for approx. 5 minutes.
Add the broccoli and cauliflower, cover with a lid and steam for 8 minutes.
Meanwhile, beat the eggs and egg whites. Stir in the nutritional yeast, parsley and ground black pepper.
Add the egg mixture to the pan and stir to combine.
Let the omelette cook for several minutes before flipping it or grilling the top side. ENJOY!
Click HERE for a printable recipe card.
Nutritional Information:
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