Mar 172016

“Cauliflower is nothing but cabbage with a college education.” — Mark Twain

I couldn’t help myself from laughing at this witty quote. Not to undermine cabbage, given a choice I would prefer cauliflower to cabbage on any given day. They are quick, easy to cook and can be used in versatile dishes. Known for their anti-inflammatory nutrients, they are mostly popularly used in dishes such as aloo gobi, gobi parathas or gobi manchurian. I’ve used shredded cauliflower as a crust for pizza and I was amazed with its taste. I’ve predominantly used cauliflower by steaming them with other vegetables and served it as a side. Usually scrambles are made with tofu, egg, paneer or even chickpea but using cauliflower in a scramble was very unique and intriguing.


I was so excited to make them for breakfast that I almost ran to the kitchen to make it immediately. I like to try unique combinations in a recipe, which provides a burst of new flavor that can tickle my taste buds. This recipe also has a new combination (cauliflower and mushroom) that I’ve not tried before. Hmm, before you jump ahead trying to tie your aprons ….read the entire recipe. Do let me know how it turned out though! Enjoy!!!




Recipe Source: forksandknives

Cauliflower & Mushroom Scramble


  • Cauliflower -- 1/2 large head
  • Shitake/Button Mushrooms -- 1 cup (sliced)
  • Red Bell Pepper -- 1/2 (chopped into small cubes)
  • Red Onions -- 1/2 (finely chopped)
  • Black Pepper -- 1/2 tsp
  • Turmeric -- 1/4 tsp
  • Red Chilli Powder -- 1/4 tsp
  • Garlic -- 2 cloves (finely minced)
  • Low Sodium Soy Sauce -- 1 Tbsp
  • Salt -- to taste
  • Oil -- 1 tsp
  • Spring Onions -- 2 sprigs (chopped)
  • Hot Sauce/Chilli Sauce


  1. In a medium skillet, heat oil. Add garlic and fry till they are slightly brown. Add red onions and saute until they turn translucent. Add red bell peppers, mushrooms, and saute till the veggies are cooked just right (crisp but not raw), about 5 to 7 minutes. Sprinkle water if needed so the vegetables do not stick to the pan and get burnt.
  2. Add cauliflower and cook for additional 3 minutes. In a small bowl mix salt, pepper, turmeric, and soy sauce. Pour the mixed sauce to the veggies in the skillet and mix to distribute evenly. Cook for another few minutes if needed. Add chopped spring onions for garnish. Serve hot with hot sauce or chilli sauce. Enjoy!!!




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  9 Responses to “Cauliflower & Mushroom Scramble”

  1. That is such an interesting and delicious scramble with cauliflower and mushrooms. Must try this combo soon.

  2. Very interesting scramble.Would love to try it.

  3. Wonderful scramble to enjoy, never tried this combo, cant wait to give a try.

  4. very unique combo yet comes together.. a treat for mushroom lovers, am sure 🙂

  5. Interesting combo, love your presentation. Would like to try it soon.

  6. Interesting combo. Very tempting.

  7. Mushroom lovers will definitely find it appealing.

  8. That is an interesting burji. Looks very nice..

  9. what a unique version of a scramble – but seems so delicious

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