1-pound cauliflower florets
2 tablespoons extra-virgin olive oil
½ sweet yellow onion, chopped
4 large free-range eggs, lightly beaten
8 ounces shaved pastrami, chopped
½ green bell pepper, chopped
2 tablespoons minced garlic
1 teaspoon Cajun seasoning
DirectionsPreparing:10 minCooking:20 min
Set a steamer rack inside a large pot and pour in just enough water to come to the bottom of the rack. Bring the water to a boil over high heat. Add the cauliflower, cover the pot, and steam the cauliflower until tender, about 6 minutes. Drain the cauliflower and chop it into bite-size pieces. Set aside.
In a medium skillet, heat the olive oil over medium heat. Add the onion and sauté it until soft but not browned, 3 to 5 minutes.
Add the eggs to the skillet and gently stir to scramble them with the onion, about 2 minutes.
Stir the cauliflower, pastrami, green bell pepper, garlic, and Cajun seasoning into the scrambled eggs and onion. Continue cooking the mixture, stirring occasionally, until hot, about 5 minutes more. Serve immediately.
(per serving of 4)
Total Fat 15G
Total Carbohydrate 10G
Dietary Fiber 4G