Spanish Cauliflower Omelette | Super HEALTHY & DELICIOUS Recipe (2024)

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• 3tbspextra virgin olive oil45 ml
• 1headcauliflower1 lbs / 450 grams
• 1onion
• 4clovesgarlic
• 6cage free organic eggs
• 2tbspchopped fresh parsley8 grams
• pinchsea salt
• dashblack pepper

1. Fill a stock pot a little over half way with water, season generously with sea salt and heat with a high heat

2. Meanwhile, remove the outer leaves from the head of cauliflower, then cut the head into 4 evenly sized pieces (through the stem), cut off the florets from each piece, making sure to cut the bigger ones into smaller ones, that way they´re all similar in size, add the florets into a colander and rinse under water

3. Once the water comes to a boil in the stock pot, add in the florets of cauliflower, boil them between 4 to 6 minutes or until they are fork tender, but not mushy, then drain into a colander

4. Meanwhile, finely chop the onion, roughly chop the garlic and crack the eggs into a large bowl, add in the chopped parsley and season with sea salt & black pepper, whisk together until well mixed

5. Once the cauliflower is cool enough to handle, add it into a salad spinner and spin completely dry (you can also use a dish cloth)

6. Heat a large nonstick fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

7. After a couple of minutes add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes add in the florets of cauliflower, mix continuously for another 3 to 4 minutes, then season with sea salt & black pepper, mix together, then remove the pan from the heat and add everything into the bowl with the whisked eggs, mix together and let it sit

8. Heat the same pan with a low-medium heat and add in 1 tbsp (15 ml) extra virgin olive oil, after a couple of minutes add in the egg and cauliflower mixture, making sure it´s all evenly spread out and in a flat layer

9. After 3 to 4 minutes it´s time to flip the omelette to cook the otherside, first run a spatula through the outer edges to ensure it´s not sticking to the pan, then place a plate over the omelette that´s slightly smaller than the pan and in one swift move flip the pan into the plate, slide the omelette back into the pan, using the back of the spatula, push the omelette from the outer edges towards the center, this gives it that classic rounded edge

10. Once the eggs are cooked through, about another 3 to 4 minutes, remove the pan from the heat and transfer the omelette into a serving dish, serve warm, at room temperature or even chilled, enjoy!

Nutrition Facts

Spanish Cauliflower Omelette

Amount Per Serving

Calories 120Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 123mg41%

Sodium 70mg3%

Potassium 292mg8%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 2g2%

Protein 6g12%

Vitamin A 263IU5%

Vitamin C 37mg45%

Calcium 42mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.