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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.

serves 1

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 leaves kale, cut into ribbons

2 leaves Swiss chard, 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, then 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.