Cut Cauliflower: Cut the cauliflower into florets.
Boil Water: Bring a large pot of water to a boil and add 1 teaspoon of salt.
Cook Cauliflower: Add the cauliflower florets to the boiling water and cook for 5 minutes. Drain well.
Preparing the Eggs and Tomatoes
Beat Eggs: In a bowl, beat the 3 eggs.
Dice Tomatoes: Cut the 2 tomatoes into cubes.
Cooking the Cauliflower
Heat Oil: Heat some vegetable oil in a large pan over medium heat.
Fry Cauliflower: Add the drained cauliflower florets to the pan and fry for 3-5 minutes on one side until golden brown.
Preparing the Sour Cream Mixture
Mix Sour Cream: In a small bowl, mix the 3 tablespoons of sour cream with black pepper, dried garlic, and salt.
Combining Ingredients
Add Sour Cream Mixture: Pour the sour cream mixture over the cauliflower in the pan.
Add Tomatoes and Onions: Add the diced tomatoes and chopped spring onions to the pan.
Cooking the Dish
Simmer: Cook everything over low heat for about 15 minutes until the sauce is well mixed and the cauliflower is infused with flavor.
Serving
Garnish and Serve: Garnish with fresh herbs as desired and serve hot.
This cauliflower and egg skillet is a delicious and healthy meal that’s perfect for breakfast, lunch, or dinner. Enjoy the combination of tender cauliflower, creamy sauce, and fresh vegetables with your family!
Nutritional Info:
Servings: 4
Calories: 150 per serving
