Cauliflower Vegetable Scramble

YIELD: SERVES 1 

Energy: 585 calories 

Fat: 5 grams 

Protein: 30 grams 

Total carbohydrates: 110 grams 

Fiber: 45 grams 

Untitled design (25)

Servings: 1

Calories per Serving: 0

Prep Time:

Cook Time:

Total Time:

Ingredients

1 red onion, diced 

1 red & green bell pepper, cored, seeded, and diced 

2 cups cremini mushrooms, sliced

1 large head cauliflower, cut into florets 

1 cup low-sodium canned cannelini beans, drained and rinsed 

1⁄2 teaspoon freshly ground black pepper 

1 teaspoon curry 

1⁄4 teaspoon cayenne pepper, or to taste 

2 garlic cloves, minced 

1 tablespoon chopped green onions 

1 tablespoon freshly ground flaxseeds 

Instructions

Sauté the diced onion, peppers, and mushrooms in a large skillet over medium heat for 5 minutes, or until softened. Add water as needed to keep the vegetables from sticking to the pan (1 to 2 tablespoons at a time).

Add the cauliflower to the pan and cook for another 5 minutes or until tender. Stir in the beans until fully combined, season with black pepper, curry, cayenne, and garlic. Cook for 5 minutes more to allow flavors to meld. Serve hot, garnished with green onions and flaxseeds. 

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