3 medium diced (about 3/4 pound)--or 14 oz. can diced tomatoes
1 teaspoon
1/4 teaspoon
1/4 teaspoon or to taste
6
2 tablespoons
Directions
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.
Reviews
☆☆☆☆
I steamed cauliflower, used jalapeño (seeded), and Aleppo pepper instead of cayenne. Was quite tasty. I might drain off some of the juice from the tomatoes before adding the egg.
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