Cauliflower Scramble

Most days I don't eat until noon or later, preferring coffee with almond milk to keep hunger and my appetite at bay. In the past when I've gotten in the habit of eating breakfast the pounds seemed to creep up and even though I'm a slim person, I feel best at a certain weight and have to be mindful to keep it there. It's no hardship. Morning is my most productive time and with a few cups of good brew I get going and before I know it it's noon and I'm hungry.

I make this at least once a week, sometimes more. I'll admit the smell of cauliflower cooking is not the best, but it's worth it for something this healthy and satisfying. It's mostly fried cauliflower with a creamy binder of eggs and, if you're feeling decadent, some cream or goat cheese. Easy, quick, virtuous.

Caulifower Scramble

Serves 1-2

1/2 head cauliflower

2 tablespoons olive oil

2 scallions, thinly sliced

2 eggs, lightly beaten

1/2 teaspoon kosher salt

1 tablespoon (approx.) soft cheese like goat, feta or cream cheese (optional)

Slice cauliflower into 1/4 inch slices. Some slices will fall apart and some will stay in thin planks—both are good. Discard stems (or not—if you don't mind their slightly tougher texture, chop them up in the same size as the florets). Heat oil over medium high heat in a large nonstick pan. When the oil is shimmering add the cauliflower and salt and spread into a single layer. Let sizzle for 8-10 minutes until there are dark brown pieces and flip with a spatula or in the pan with a flick of the wrist. Let cook for another 4-5 minutes and flip again. Add eggs, scallions and cheese, turn off heat (but leave pan on burner) and stir and fold until eggs have set. Serve immediately.