I love whipping up lunches that have no recipe and sharing them on Instagram. Sometimes, I use it as a metric for what I should post on this site. If I post a meal to Instagram and it’s not popular, it most likely won’t ever see the blog. (Unless I love it, of course. Then I still might share it.) However, if I get a bunch of “Where’s the recipe?!?” in the comments, I know it’s time to remake the recipe and nail down the ingredients.
This cauliflower egg skillet is the first to make the transition from Instagram to the blog. I made this recipe to play with turmeric. I thought it was good but honestly didn’t think anyone else would agree. Turns out I was wrong.
Turmeric Cauliflower Egg Skillet
- 4 teaspoons coconut oil, divided
- 1/4 cup thinly sliced red onion
- 2 cups cauliflower florets
- Squeeze of lime juice
- 1 teaspoon turmeric powder
- 1 teaspoon fresh minced ginger
- 1/4 teaspoon salt
- Pinch cayenne pepper
- 2 eggs
- Lime juice, for serving
- Cilantro, for serving
- Apple Chutney, for serving
- Over medium low heat, melt 2 teaspoon coconut oil in an 8 to 10 inch skillet. Add in the onions, followed by the cauliflower. Cook, stirring occasionally, until the onions and cauliflower are slightly brown and tender, about 5 to 7 minutes.
- Squeeze in the lime juice and scrape up any stuck pieces. Add in the turmeric, ginger, and cayenne (if desired). Cook for 1 minute more, just to warm the ginger. Melt in the final 2 teaspoons of coconut oil in the skillet then create a well in the center.
- Crack the eggs in the center, reduce the heat to low and cover the skillet with a lid. Cook until the egg whites are set and the egg yolks are at your desired firmness, 8 or so minutes for over-easy eggs, longer for more firm yolks.
- Serve with extra lime juice, minced cilantro, and apple chutney (if desired).
I'm a little heavy handed with the coconut oil in this recipe, you can reduce it but know the eggs and cauliflower may stick. As such, I recommend using a well seasoned steel pan.
Stock up: get the pantry ingredients you will need: turmeric, coconut oil
Plan ahead: find this recipe in the Naturally Ella Real Plans upgrade.
Cauliflower Egg Skillet
The flavors in this skillet are fairly straightforward. I rely heavily on ginger as the turmeric doesn’t have a strong presence. As for the apple chutney, feel free to use a homemade or store bought version. The end result is slightly spicy, slightly sweet skillet (thanks to the chutney) and one hearty meal. Great for breakfast or lunch.
Add vegetables: Add in other vegetables that would cook well in a short amount of time such as parsnips, carrots, or even small cubes of sweet potato (I personally think sweet potato would be amazing in this dish).
Vegan: Instead of doing the skillet all the way out, make the cauliflower and then mix it with your favorite grain. This cauliflower would be excellent mixed in with quinoa for a grain salad (but I’d still recommend the chutney)!
Chile Paste: I used cayenne but the third time around, I mixed in some chile paste for an even spicier kick. It’s good, but I prefer the ginger/turmeric to be the stars and not be overpowered by heat.
Roasting cauliflower is by far my favorite way to prepare this vegetable (and if it’s a fresh head, you can cook the greens). Cauliflower is versatile and works in quite a few different ways. A few of my favorite recipes: