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Turkish Cauliflower

Turkish Cauliflower Hash: Your Flavor-Packed Low-Carb Breakfast

Turkish Cauliflower Hash is a vibrant low-carb breakfast packed with spices and flavor, perfect for a quick meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Turkish
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Mix
  • 1 teaspoon Cumin Substitute with coriander for a milder taste.
  • 1/2 teaspoon Black Ground Pepper Use freshly ground for better flavor.
  • 1 teaspoon Paprika Regular or smoked can be used.
  • 1/4 teaspoon Cayenne Omit for a milder taste.
  • 1 teaspoon Oregano Dried thyme can replace it in a pinch.
  • 1 teaspoon Dried Cilantro Fresh cilantro can be used instead.
  • 1 teaspoon Sumac Lemon zest can be a substitute if unavailable.
  • 1 teaspoon Kosher Salt Use sea salt or table salt as alternatives.
For the Hash
  • 4 slices Bacon For a vegetarian option, substitute with mushrooms or tempeh.
  • 1 cup Chopped Onion Shallots can be used for a milder flavor.
  • 1 cup Chopped Red Pepper Any bell pepper works as a substitute.
  • 4 cups Cauliflower Florets Broccoli can replace cauliflower.
  • 2 tablespoons Water Chicken or vegetable broth could add flavor.
  • 1 cup Shredded Cheddar Cheese Substitute with a non-dairy cheese for a vegan option.
  • 4 large Eggs Replace with scrambled tofu for a vegan version.
  • 1/4 cup Fresh Parsley Use cilantro or green onions as alternatives.

Equipment

  • Large skillet
  • Medium Bowl
  • tongs
  • paper towel

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, combine the spices: cumin, black pepper, paprika, cayenne, oregano, cilantro, sumac, and kosher salt. Mix well.
  2. Heat a large skillet over medium heat and cook the bacon slices for 5-7 minutes until crispy. Transfer bacon to a paper towel-lined plate.
  3. In the same skillet, add chopped onion, red pepper, and cauliflower florets. Sauté for about 5 minutes until vegetables start to soften.
  4. Sprinkle 2 teaspoons of the spice mix over the vegetables and stir. Add 2 tablespoons of water, cover, and simmer for 5-7 minutes.
  5. Create wells in the mixture and crack a large egg into each well. Top with cheddar cheese, cover, and cook for 5-8 minutes.
  6. Garnish with freshly chopped parsley and serve warm.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 20gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 11gCholesterol: 210mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 90mgCalcium: 250mgIron: 3mg

Notes

Fresh ingredients elevate flavor. Watch eggs closely to avoid overcooking. Store leftovers in an airtight container for up to 3 days.

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