Hey guys, first of all, I know you’re probably thinking what the hell is a cauliflower scramble? This dish is one of those that happened by accident one night when I was home alone and not too sure what to make myself. To me, this dish is perfect for the end of the week when you have a small amount of a few vegetables left in your fridge from meals you’ve had earlier in the week but there’s nothing in there screaming an obvious meal.
Although this is a recipe post and I will be listing ingredients, this isn’t something I would usually buy specific ingredients for. Instead, I grab whatever is going spare. Just putting it out there, if cauliflower isn’t something you usually have ‘going spare’ in your fridge, you will have to intentionally go out and buy a cauliflower…
Another reason this dish is perfect for the end of the week is that it’s so quick to make, it can be prepped and served in around 15 minutes. So, you clear out the leftover vegetables and manage to make a heathier meal in about as long as it would take you to decide which takeaway to order from. No waste, quick and saves money, what’s not to love?
This dish is really versatile too. Depending on how much you had left in your fridge, you can either make this as a big meal on its own or serve with some rice, quinoa, potatoes or whatever you choose if you only have enough/ would prefer a slightly smaller serving.
As the bulk of the dish is cauliflower and the rest of the dish is exclusively vegetables, it is a lower calorie meal so a few starchy carbs on the side isn’t going to do anyone any harm.
This dish doesn’t look the greatest, but I promise it tastes good.
This recipe is gluten free, dairy free, vegan and nut free.
Prep time: 5 minutes
Cook time: 10 minutes maximum
Serves: 1 main alone or 2 with sides
- Half a head of medium cauliflower
Whatever vegetables you wish to include but I find the following works well:
- Sliced chestnut mushrooms
- Bell peppers
- Red onion
- Green beans
- ½ tbsp harissa seasoning
- 1-2 tbsp tamari sauce
- Pinch of chilli
- Pepper to taste
- Add cauliflower to a food processor and process until cauliflower rice has formed, set aside for a few minutes.
- Heat a large frying pan on medium heat then add all of you other vegetables to the pan. Cook for 5-7 minutes until softened, stirring occasionally.
- Then add the cauliflower and cook for a further 3-4 minutes, stirring frequently. After the cauliflower has been in the pan for a minute, add the harissa seasoning and stir through the mixture. Once everything is cooked, stir in the tamari sauce and serve.
Do you like the sound of this variation of a typical stir fry? Can you see yourself making this to empty the leftovers from your fridge? What do you usually have extra of when the end of the week comes?
Until next time,
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