To balance the predominant kapha (water + earth element) energy of spring, it's a great idea to skip heavy things like eggs and oatmeal for breakfast and start your day with something lighter. I love having this warming cauliflower for breakfast, either on its own or as the base for a healthy breakfast bowl, along with greens and other seasonal veggies. It's great at other times of day as well and makes a great plant-based taco filling too!
Prep time: 20m | Serves 4
1 medium head cauliflower (approximately 1½ pounds)
1½ teaspoons ground cumin
1 teaspoon red chile powder
½ teaspoon ground coriander
1–2 pinches ground cayenne pepper (optional)
½ teaspoon salt
2 teaspoons olive oil
½ red onion, finely diced
Cut cauliflower into small florets. Process florets in a food processor fitted with an S-blade, pulsing until the cauliflower roughly resembles rice and being careful not to overprocess or you will end up with cauliflower paste. (Depending on the size of your machine, you may need to do this in batches. Do not fill the food processor bowl more than about halfway, or cauliflower will not process evenly.) Place processed cauliflower in a large mixing bowl, and add all spiced and salt. Stir the cauliflower well until it is well-coated with spices.
Heat oil in a large skillet over medium heat and add onion. Sauté onion for about 5 minutes, or until it begin to soften and turn translucent. Stir in the cauliflower and cook for about 10 minutes, stirring often. When cauliflower is soft and heated through, taste and adjust salt if desired and then serve immediately.