Cauliflower and Egg

Cauliflower and Egg Recipe from Burma | Vegetarian Breakfast Dish

Region / culture: Burma | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 2 |

Vegetarian diet

Introduction

Cauliflower and Egg is a simple and delicious dish that combines the mild flavor of cauliflower with the richness of eggs. This recipe is easy to make and perfect for a quick and nutritious meal.

History

Cauliflower and Egg is a popular dish in many Asian cuisines, particularly in Chinese and Korean cooking. It is often served as a side dish or as a main course, and is loved for its simplicity and versatility.

Ingredients

3 cups of sprigged cauliflower
1 small onion
2 tbsp of oil
1 tbsp of soy sauce
2 eggs
salt to taste

How to prepare

Begin by preparing the cauliflower. Wash it thoroughly and let it soak in water before draining. Next, slice the onion. Heat some oil in a pan and fry the onion until it becomes transparent. Add the cauliflower and soy sauce to the pan and toss everything together. Pour in 1 tbsp of hot water and cover the pan. Cook everything over high heat for 2–3 minutes or until the cauliflower is tender. Add lightly beaten eggs and 1 tbsp of water to the pan and stir. Season with salt to taste. Once the eggs are set, turn off the heat and serve your dish.

Variations

Add some diced bell peppers or carrots for extra color and flavor.
Sprinkle some sesame seeds or chopped green onions on top for garnish.
Use different seasonings such as garlic powder or chili flakes for a different flavor profile.

Cooking Tips & Tricks

Be sure to wash the cauliflower thoroughly to remove any dirt or debris.

- Cutting the cauliflower into small florets will help it cook more quickly and evenly.

- Use a non-stick pan to prevent the eggs from sticking.

- Adjust the seasoning to your taste by adding more soy sauce or salt if desired.

Serving Suggestions

Cauliflower and Egg can be served as a side dish with rice or noodles, or as a main course with a side of steamed vegetables.

Cooking Techniques

Stir-frying the cauliflower and eggs together helps to blend the flavors and textures.

- Covering the pan while cooking the cauliflower helps to steam it and cook it more quickly.

Ingredient Substitutions

You can use broccoli or Brussels sprouts instead of cauliflower.

- Tamari can be used as a gluten-free alternative to soy sauce.

Make Ahead Tips

Cauliflower and Egg can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Serve Cauliflower and Egg in a colorful bowl or plate for an eye-catching presentation. Garnish with fresh herbs or a drizzle of sesame oil for added flavor.

Pairing Recommendations

Cauliflower and Egg pairs well with steamed rice, quinoa, or noodles. A side of stir-fried vegetables or a simple salad would also complement this dish nicely.

Storage and Reheating Instructions

Store any leftovers of Cauliflower and Egg in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Cauliflower and Egg contains approximately 200 calories.

Carbohydrates

Cauliflower and Egg is a low-carb dish, making it a great option for those following a low-carb or keto diet.

Fats

The oil used in this recipe provides healthy fats that are essential for overall health and well-being.

Proteins

Eggs are a great source of protein, which is important for muscle growth and repair.

Vitamins and minerals

Cauliflower is rich in vitamins C and K, as well as folate and fiber. Eggs are also a good source of vitamins A and D, as well as iron and zinc.

Alergens

This recipe contains eggs and soy sauce, which may be allergens for some individuals. Be sure to check for any allergies before serving.

Summary

Cauliflower and Egg is a nutritious dish that is low in carbs and calories, but high in protein and essential vitamins and minerals.

Summary

Cauliflower and Egg is a tasty and nutritious dish that is easy to make and perfect for a quick and satisfying meal. With its simple ingredients and delicious flavors, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Cauliflower and Egg. It was a cold winter day, and I was visiting my aunt in the countryside. She was known for her delicious home-cooked meals, and I was always eager to learn new recipes from her.

On this particular day, she was preparing lunch for us, and as I watched her work her magic in the kitchen, I noticed her take out a head of cauliflower and a few eggs from the refrigerator. I had never seen these two ingredients paired together before, and I was intrigued.

As she began to cook, the kitchen filled with the delicious aroma of the cauliflower roasting in the oven and the eggs boiling on the stove. I couldn't wait to taste the final dish and learn how to make it myself.

When lunch was finally served, I took my first bite of the Cauliflower and Egg dish, and I was blown away by the combination of flavors. The tender cauliflower paired perfectly with the creamy eggs, and the dish was seasoned to perfection.

After lunch, I asked my aunt for the recipe, and she smiled and told me that it was a family secret that had been passed down for generations. She promised to teach me how to make it the next time I visited, and I couldn't wait to try my hand at recreating the dish.

Over the years, I learned to make the Cauliflower and Egg recipe from my aunt, and I added my own twist to it by experimenting with different spices and seasonings. I also shared the recipe with my own children and grandchildren, passing down the tradition of this delicious dish to future generations.

But my journey with this recipe didn't stop there. As I traveled and met new people, I discovered that Cauliflower and Egg was a popular dish in many cultures around the world. I learned different variations of the recipe from friends and acquaintances, each one adding a unique twist to the classic dish.

One of my favorite memories of learning a new version of the recipe was during a trip to India. I was staying with a local family, and they graciously invited me to join them for dinner one evening. As we sat down to eat, I was served a Cauliflower and Egg curry that was bursting with fragrant spices and bold flavors.

I asked my host for the recipe, and she gladly shared it with me, explaining each step in detail. I was amazed at how simple ingredients could be transformed into such a rich and flavorful dish, and I couldn't wait to try making it myself.

Back at home, I recreated the Cauliflower and Egg curry from India, and it became a family favorite. The warm spices and tender cauliflower combined with the creamy eggs created a dish that was both comforting and satisfying.

As I continued to travel and learn new recipes, I realized that food was a universal language that connected people from all walks of life. Whether it was Cauliflower and Egg from my aunt's kitchen or a spicy curry from India, each dish told a story of tradition, culture, and love.

And so, my journey with the Cauliflower and Egg recipe continues to this day. It reminds me of the sense of wonder I felt when I first discovered it and the joy of sharing it with others. It's a dish that has brought me closer to my family, friends, and the world around me, and for that, I am forever grateful.