Cauliflower scramble

Ingredients

• 900 gCauliflower, raw
• 300 gEgg, whole, raw, fresh
• 120 gOnions, raw
• 10 gButter, without salt
• 4 gSalt, table
• 1 gSpices, pepper, black
• 1,200 gBeverages, water, tap, drinking not counted – removed

Method

1. Break cauliflower into small florets. Boil in 1200 g water for eight minutes until tender but not soft; drain and chop roughly.
2. Finely dice the onion and slowly soften it in 20 g butter for eight minutes.
3. Add cauliflower, salt and pepper. Pour in beaten eggs and stir for ten to fifteen minutes until softly set; divide immediately into four portions.