Cauliflower Pepper Shakshuka with Tomatoes

Cook cauliflower in saucepan of boiling salted water for 3 minutes, or until nearly tender but still crisp. Drain well. Heat oil in a large skillet. Add onion and chile and saute over medium heat for 7 minutes or until onion is light golden, stirring occasionally. Add cauliflower and saute for 2 minutes, or until tender. Stir in garlic, then tomatoes, salt, pepper, cumin, turmeric, and cayenne. Cook 2 minutes, stirring often. Add beaten eggs and cilantro to hot mixture in skillet. Scramble over low heat for 2 minutes or until thoroughly set. Taste and adjust seasoning. Serve immediately.