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Scrambled Cauliflower - Low Carb

Rated as 4.75 out of 5 Stars
5

"I got this recipe and it wasn't low carb and included breadcrumbs instead of Parmesan cheese so you could form patties (like a latke). Since I'm living a low-carb lifestyle, I decided to adapt it, but the patties were less-than-desirable visually the taste wasn't that impressive. I had one completely fall apart on me in the pan so I just scrambled it up and viola; we had a new fave! You can add bacon and garlic as a yummy addition, if desired."
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Ingredients

40 m servings 149
Original recipe yields 6 servings

Directions

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  1. Place cauliflower into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 7 to 10 minutes. Drain.
  2. Mash cauliflower in a bowl until smooth. Beat Cheddar cheese, Parmesan cheese, eggs, cayenne pepper, and salt into cauliflower.
  3. Melt butter in a skillet over medium-high heat. Pour cauliflower mixture into hot butter and cook until golden, about 5 minutes. Flip cauliflower mixture; cook and stir until mixture is more crumbly than creamy, about 10 minutes more.

Nutrition Facts


Per Serving: 149 calories; 10.6 5.7 9 88 337 Full nutrition

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Reviews

Read all reviews 11
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A perfect breakfast dish for those watching their carbs. This would also be great with the addition of diced onion and green pepper. I added crumbled bacon on top.

My husband loves this! I add chicken (2 large breasts) that I sautéed in 3tsp soy sauce and 2tsp Chinese 5 spice. Amazing low carb healthy recipe!

Great recipe! If using Parmesan go easy on the salt or skip it all together. Also, allow longer cooking time I the skillet to get it to have a hash brown type texture. Great side dish!

This was delicious and very easy to make. Will definitely make again.

Tasted good easy followed as directed

I made this last night and followed the recipe to a “t”. It was terrific! I served with a nice grilled rib eye, another All recipe suggestion for zucchini pasta, a watermelon/blueberry salad wit...

I made this using left over cauliflower so I split the recipe in half. This was surprisingly good!

I have made this twice and I love it. I didn't change anything in the recipe and it's fantastic.

Super good! Browning it was a longer process but seems to make it even yummier. It’s going on my “make again” list. Next time I will put it raw in my food processor, add a little water, nook it ...