Although this dish is in the breakfast section, grated cauliflower and mashed chickpeas combine to make a hearty and delicious scramble that’s good any time of day. Top it with Fresh Tomato Salsa , Salt-Free Hot Sauce , or Cheesy Tomato Sauce  for extra oomph.


  •  1 small onion, chopped
  • 1 red or yellow pepper, de-seeded and chopped
  • 3 cups/350g grated cauliflower
  • 8 ounces/225g mushrooms, coarsely chopped
  • ¼ cup/35g nutritional yeast
  • 2½ teaspoons Dr Greger’s Special Spice Blend 
  • ½ teaspoon ground turmeric
  • 1½ cups/250g cooked* or 1 (400g) BPA-free tin or Tetra Pak salt-free chickpeas, drained and rinsed
  • 2 tablespoons finely chopped fresh parsley


Heat ¼ cup/60ml of water in a large skillet or heavy-based frying pan over a medium heat. Add the onion, cover, and cook until tender, about 5 minutes. Add the pepper and cauliflower; then cover and cook, stirring occasionally, until tender, about 5 minutes. Stir in the mushrooms, nutritional yeast, Dr Greger’s Special Spice Blend, and turmeric. Cover and cook for 5 minutes.

While the veggies are cooking, mash the chickpeas and add them to the skillet. Cover and cook, stirring occasionally, until heated through and any liquid is absorbed, about 5 minutes longer.

Top with the parsley and any optional topping you prefer (see recipe introduction above), and serve hot.

Search This Blog

Blog Archive