I ran across this recipe on Chris Kresser’s blog: Lebanese Cauliflower Omelet. I was intrigued by the use of cauliflower with eggs and with cinnamon as a spice. I made it up for breakfast on Saturday, and it turned out quite tasty! However, I don’t know if it’s because I added ham or if it’s because I misread the directions and cooked the green onions and parsley IN the omelet, but I had to bake mine for 50 minutes instead of the 15-20 minutes specified in the recipe.
I liked the ingredient combo so much that I did a spin-off this morning. I mixed up 3 eggs, added cauliflower, coconut milk, cinnamon, and some diced onions and added the whole slew to a hot skillet teaming with olive oil. I scrambled it until cooked. It was pretty good; however, the cauliflower got cooked better in the omelet, so we both liked that variation better.
It was a busy weekend, cooking wise. We are trying a new recipe for turkey this Thanksgiving. Since our dry-brined roasted chicken is so delicious, we decided to take the same tack with turkey. We’re following this recipe. Hopefully it will turn out good!
Hope you had a great weekend!
