Cauliflower Scramble

Cauliflower Scramble

Prep Time: 20 min

Cook Time: 20-30 min

Yield: 4 servings

Note: *can prep beans + mushrooms (if dried) before starting recipe to reduce cooking time

Ingredients : 

    • 2 tbsp coconut oil or oil of your choice (olive oil or avocado oil as options)
    • 2 tbsp garlic, finely chopped
    • 2 tbsp ginger, finely chopped
    • ¼ cup of onion, small dice
    • ½ cup of shiitake, fresh sliced. If dried, soak in warm water until soft. 1 inch slice pieces
    • 1 head of cauliflower, cut into small pieces and placed into food processor for small pieces or 4 cups already ‘riced’ cauliflower
    • 3 cups raw spinach, uncooked
    • 1 cup adzuki beans, dried or canned, already cooked
  • Optional garnish:

    • Scallions - green/white parts sliced
    • Sesame seeds - black or white
    • Shredded nori
    • Your favorite Chili Oil (see provided recipe)
    • Hardboiled or fried egg


Preparation : 

- If using dried shiitakes, soak in warm water until softened. Then slice into 1-inch pieces.

- Add dried adzuki beans to a pot, cover with water and turn on high heat to bring to a boil. Once pot comes to a boil, let it come to a simmer until cooked.

- Add a piece of kombu to help soften beans and allow the amino acids to break down so they’re easier to digest. Cook time (45-60 minutes)  

- Add 1 tbsp of oil then onion and ginger on lowest heat. Saute until fragrant (smell the aroma) and onion starts to turn translucent. Add garlic and shiitake to the pan and mix well together with existing onion and ginger for about 1 minute.

- Add remaining 1 tbsp of olive oil and add cauliflower. Saute cauliflower with the rest of the ingredients until softened/translucent for 2-3 minutes. It may take longer if there are larger pieces (5 minutes).

-Add spinach until wilted then turn off heat. Add to serving bowl or plate and garnish with beans for protein.

Optional additional garnishes listed + try your favorite chili oil (see provided recipe!) or hot sauce!

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