How To make Cauliflower Scramble
20 oz Cauliflower in cheese sauce,
-frozen 1 md Zucchini, sliced
1/4 c Finely chopped onion
2 T Butter
1/2 t Salt
1/8 t Thyme leaves crushed
2 Tomatoes, cut into 8 wedges
-each 1 Heat cauliflower in pouches in Microwave Oven for 9 to 10 minutes or
until thawed. (Pierce holes in pouches with the tines of a fork to allow steam to escape.) 2. In a deep, 2-quart. heat-resistant. non-metallic casserole place
zucchini, onion and butter and heat, uncovered, in Microwave Oven 3 minutes or until zucchini and onion are tender. 3. Add caul iflower in cheese sauce and tomatoes to onion- zucchini
mixture. Add salt and thyme leaves to mixture. 4. Heat, covered, in Microwave Oven 5 minutes or until tomatoes are tender.
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Ingredients/ Method
4-5 cauliflower florets
Salt per taste
Oil for cooking
1/2 tsp cumin seeds
1/2 tsp paprika or chilli powder
1/2 tsp turmeric
1 tsp curry powder or spice blend of choice
green onions for garnish
1 tbsp garlic cloves minced
1 small onion chopped
Method:
Blend cauliflower or grate it. Heat oil in a pan. Fry cumin, onions, salt, chilli powder, turmeric and garlic cloves together until onions no longer raw. Add cauliflower. Mix well. Cover and let cook for 5-10 mins. Once done, season with spice blend of choice and add green onions as a garnish. Enjoy.
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What I Eat in a Day // Tofu Scramble, Bang Bang Cauliflower + The Best Pour Over Coffee (VEGAN)
In this video I show you everything I eat in a day, including tofu scramble with vegan sausage and cheddar, chocolate chip pancakes, and crispy breaded and baked cauliflower with sweet chili and sriracha-mayo sauces. I also vlog my morning and show you one of my favorite new kitchen tools!
Check out OXO's Pour-Over Coffee Maker with Water Tank!
This video is sponsored by OXO
・ recipes ・
baked cauliflower →
tofu scramble →
Ingredients
* 1 block firm or extra-firm tofu drained
* 1/2 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1 tablespoon nutritional yeast
* 1/2 small white onion diced
* 1 cup fresh spinach
* 1/2 cup diced bell peppers
* black salt kala namak, to taste
* 1/4 cup vegan cheese shreds optional
Instructions
* In a nonstick skillet over medium-high heat, sauté onion in a bit of oil or water for 2-3 minutes. Toss in bell peppers and sauté for another minute or so.
* Crumble tofu into pan. Stir in onion and garlic powder and nutritional yeast. Pan-fry, stirring often, until excess water has cooked out of the tofu.
* Stir in fresh spinach and cook until just wilted. Sprinkle on optional vegan cheese, reduce heat to low and allow to melt.
* Top with black salt and pepper to taste. (I prefer adding black salt at the end because it retains more of its unique eggy smell when it isn't cooked.)
・ more videos ・
making homemade kombucha, kimchi & sauerkraut →
vegan croissant breakfast sandwich →
what i eat in a day (healthy) →
・ connect with me ・
instagram → @sarahsvegankitchen_
facebook page →
email → sarah@sarahsvegankitchen.com
pinterest →
・ about this video ・
filmed with canon t5i
edited with final cut pro x
music → up above by pyrosion
Eso Alimenta’s Cauliflower Scramble Recipe
Plant-based cauliflower scramble breakfast recipe