Pan-fried cauliflower with egg

Cooking method

1. Step 1:

   

   How do you pan-fry cauliflower? Gather your ingredients. Use as many eggs as suit the size of your cauliflower head, or what the dish is for — you can use more for breakfast. If you're serving the cauliflower as a side, one egg will do. Wash the eggs and pat them dry with paper towels.

2. Step 2:

   

   Rinse the cauliflower well under running water. You can even soak it briefly in water. Break the head into florets. It's easy: turn the cauliflower stalk-side up and cut off the small florets one by one. If a floret is too big, cut it into a few pieces.

3. Step 3:

   

   Bring water to a boil in a large pot and salt it. Add the cut cauliflower to the pot and bring the water back to a boil. Cook the cauliflower for about 10 minutes.

4. Step 4:

   

   Drain the cooked cauliflower in a colander. Let the water drain and the cauliflower dry a little. Excess moisture will get in the way of frying.

5. Step 5:

   

   Set a skillet over the heat and warm it up. Melt the butter in it. Instead of butter, you can use ghee, fat, or a vegetable oil with a high smoke point (refined sunflower, olive, or grapeseed).

6. Step 6:

   

   Put the cauliflower in the skillet. Fry the pieces, stirring gently and trying not to damage the tender flesh. Fry the cauliflower for about 5 minutes, or until it takes on a light golden crust.

7. Step 7:

   

   Crack the eggs into a separate bowl and beat them lightly with a fork so the yolk and white are well combined. Pour the egg mixture into the skillet with the cauliflower. Turn the heat up.

8. Step 8:

   

   Stir the egg mixture into the cauliflower vigorously so everything cooks fast, like scrambled eggs. The quicker it sets, the more tender the eggs will be. Taste for salt and add more if needed. The fried cauliflower is ready! Serve it hot. You can sprinkle it with fresh chopped herbs. Enjoy!