Egg Cauliflower Recipe for 25 People | Easy, Healthy & Budget-Friendly

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while keeping the mixture moist.

Cut off the root parts of the cauliflowers with a thin knife.

Slice each cauliflower into four pieces, ensuring they don't fall apart too much.

Place the chopped cauliflowers into a deep steel tray with the root sides facing down.

Add 3 tablespoons of salt over the cauliflowers.

Pour boiling water over the cauliflowers and cover with another tray turned upside down.

Cook for about 12 minutes.

Remove the tray from the stove and carefully pour out the boiling water to drain.

Let the cauliflowers cool down and drain thoroughly without washing them with water.

In a non-stick wok pan, add vegetable oil and sauté the cauliflowers over medium heat until browned, stirring slowly.

Add a little crushed red pepper and black pepper to the sautéed cauliflowers.

In a wide Teflon pan, spread the sautéed cauliflowers evenly and crack 5 eggs into a bowl, adding a little salt and beating them.

Pour the beaten eggs slowly and evenly over the cauliflowers, allowing them to spread on their own.

Carefully flip the mixture using two pans when the bottom is cooked, ensuring the eggs are medium-cooked and not burnt.

Transfer the cooked egg cauliflower to a tray and cut it into four pieces like pizza slices.

Squeeze fresh lemon over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens