Thursday, May 5th, 2016

Low-Carb Homemade Quick Meal: Cauliflower Egg Scramble

Low-Carb Cauliflower Egg Scramble

Low-Carb Cauliflower Egg Scramble

I had a head of cauliflower in the fridge begging to be eaten. I didn’t have any fish or other meat thawed, so I knew it was destined to be a vegetarian egg-meal night.

I used the following ingredients to make our meal of three servings:

  • 1 head of organic cauliflower
  • plenty of grass-fed butter
  • sea salt
  • freshly ground black pepper
  • 7 pasture-raised eggs
  • 2 tablespoons freshly chopped oregano and rosemary, combined
  • heavy dollop grass-fed whole-fat Greek yogurt
  • freshly grated parmesan cheese

I steamed my cauliflower, and then processed it in my food processor, fitted with the “S” blade, with salt and grass-fed butter to the texture of something between rice and mashed potatoes.

While the cauliflower was steaming, I started the eggs. I used a generous chunk of butter, which melted gloriously, after which I cracked in the eggs and started to scramble them slowly over medium-low heat. I added sea salt and freshly ground black pepper. I also added fresh oregano and rosemary.

When the eggs were mostly cooked, I I stirred in a big dollop of whole-fat, grass-fed Greek yogurt (<– amazing in eggs).

Then, I transferred the eggs and cauliflower to a bowl and stirred it together. Portioned it into bowls and topped it with freshly grated parmesan cheese.

Done. Easy. Nutritious. Low-carb.

Scratch cooking can be this simple.

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