CHICKPEA–CAULIFLOWER SCRAMBLE

Although this dish is in the breakfast section, grated cauliflower and mashed chickpeas combine to make a hearty and delicious scramble that’s good any time of day. Top it with Fresh Tomato Salsa (here), Salt-Free Hot Sauce (here), or Cheesy Tomato Sauce (here) for extra oomph

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat ¼ cup/60ml of water in a large skillet or heavy-based frying pan over a medium heat. Add the onion, cover, and cook until tender, about 5 minutes. Add the pepper and cauliflower; then cover and cook, stirring occasionally, until tender, about 5 minutes. Stir in the mushrooms, nutritional yeast, Dr Greger’s Special Spice Blend, and turmeric. Cover and cook for 5 minutes.

Step 2

While the veggies are cooking, mash the chickpeas and add them to the skillet. Cover and cook, stirring occasionally, until heated through and any liquid is absorbed, about 5 minutes longer.

Step 3

Top with the parsley and any optional topping you prefer (see recipe introduction above), and serve hot