Cauliflower with Egg in a Pan
It is exactly recipes like this that form the basis of our everyday meals. Yet despite its simplicity, the dish has an excellent taste. Tender, well-cooked cauliflower florets in a nourishing egg coating. The flavor is so harmonious and gentle that you can eat half the portion in one go without even noticing.
Updated : 16 April, 2026
Easy
About 10 min.
Ingredients
400 grams
Cauliflower
2
Eggs
30 grams
Butter
to taste
Salt
1.5 liter
Water
to taste
Hot pepper, ground
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make cauliflower with egg in a pan? You can use either fresh or frozen cauliflower for this dish. The frozen cauliflower should not be thawed in advance. Fresh cauliflower should be rinsed under running water and separated into florets. Pour cold water into a pot. Add the cauliflower and place it over medium heat. As soon as the water comes to a boil, add salt and cook for another 5 minutes.
Step 2
Drain the cauliflower in a colander and give the excess water time to run off, because frying comes next. If the florets are too wet, they will steam rather than fry.
Step 3
Crack the eggs into a bowl. Add a pinch of salt and beat them with a fork until light bubbles appear, just enough for the salt to dissolve and for the whites and yolks to combine well.
Step 4
Heat a nonstick frying pan over high heat. Add the butter and, reducing the heat to medium, melt it until liquid. Butter greatly enriches the flavor of this dish, although you can also fry it in sunflower oil.
Step 5
Place the cauliflower florets into the pan and fry them for a couple of minutes over medium heat without covering with a lid, so the cauliflower does not overcook too much.
Step 6
Pour the egg mixture into the pan and immediately stir everything with a spatula, not allowing the eggs to turn into an omelet. Cook for another 5 minutes over medium heat, stirring the dish constantly so it does not burn. As a rule, this is enough time for the eggs to cook through. But of course, all stoves are different, so use your own as a guide. The egg mixture should turn pale and become firm, but not remain wet. Before serving, season the dish with pepper to taste.
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