EN:Cauliflower Scramble with Potatoes
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Cook for ten to twelve minutes, until tender but not mushy. Drain and let the cauliflower drain thoroughly. Meanwhile, peel the potatoes, cut them into large chunks, and boil them in salted water until tender, about twenty minutes. Melt the butter in a frying pan, add the drained cauliflower, and break it into smaller pieces with a spatula. Sauté over medium heat for two to three minutes. Whisk the eggs with salt and pepper, pour them over the cauliflower, and cook for three to four minutes, stirring constantly, until set—just like scrambled eggs.
Season with salt and pepper, sprinkle with chives or parsley, and serve immediately with the boiled potatoes.Images are for illustration only. Have your own recipe photo? Upload it using our app, available for iOS, iPadOS, macOS and Android.
Cauliflower scramble is a Czech meat-free dish. Its Czech name, květákový mozeček, comes from its resemblance to veal brains cooked with onions: once fried, mashed cauliflower mixed with eggs looks very similar.
The order of the steps is essential in this recipe. The cauliflower is boiled first and only then mashed and sautéed. Putting it in the pan raw leaves hard pieces floating in the egg.
Nutritional values have not been calculated for this recipe.
Meal prep
- Refrigerator: 2 days. Do not store egg dishes for long.
- Reheating: In a frying pan over low heat. Eggs become rubbery in the microwave.
- Do not freeze; the cauliflower releases water and falls apart after thawing.
Tips
- Butter can be replaced with oil, but the difference in flavor is noticeable.
- Some cooks add chopped onion to the pan—sauté it first, then add the cauliflower.
- Popular variations include adding a tablespoon of sour cream or a handful of grated cheese at the end.
Photos
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Cauliflower scramble
