Cauliflower Black Bean Scramble
This egg alternative looks like the real thing thanks to a little dash of turmeric. It’s super savory, and the beans and avocado make it a filling breakfast, sure to keep you satiated through the 11 a.m. snack slump.
1 15-ounce can black beans
½ cup water
2 cups cooked cauliflower (roasted tastes best)
3 tablespoons olive oil
¼ teaspoon turmeric powder
2 kale leaves, cut into ribbons
2 Swiss chard leaves, cut into ribbons
½ avocado, sliced
¼ cup finely diced red onion
6 sprigs cilantro
1 lime wedge
1. In a small saucepan, heat the canned black beans with their canning liquid and water. Bring to a boil and drain.
2. In a large mixing bowl, mash the cauliflower with a potato masher.
3. In a medium-size saucepan, heat the olive oil over medium-high heat. Add the mashed cauliflower and sauté for 1 to 2 minutes until lightly browned. Add in the turmeric, salt, kale, and Swiss chard and sauté for another 3 to 4 minutes until well incorporated. Serve over the black beans with sliced avocado and red onion. Garnish with cilantro, lime, and flaky salt.
Originally featured in The Annual goop Detox 2019