Breakfast is the hardest meal for a vegan to find alternatives for... unless you're into smoothies and juices and raw granola with organic, biodynamic coconut sourced fair trade from Mars. Which I'm not. I like hot breakfasts with sausage and eggs and potatoes and heaps of fat. Hold the cruelty though, please.

My solution: cauliflower 'eggs'.

Eggs made from cauliflower. It sounds bizarre, doesn't it? Trust me, I had my doubts when I was first experimenting with this recipe. But now I eat 'eggs' for breakfast almost every morning. I have them on toast, in burritos, with sausages and by themselves.

MAKE IT:

Serves: 2

Ingredients

• 1 tablespoon olive oil
• 1/2 head cauliflower, finely chopped
• 2 cloves garlic, finely diced
• 2 teaspoons turmeric
• 2 teaspoons ground cumin
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh coriander, chopped
• 1/4 can kidney beans or chickpeas, mashed
• 3 tablespoons coconut cream
• 2 tablespoons nutritional yeast
• 1/2 cup warm water
• Salt and pepper to taste

Method

1. Heat oil and garlic in pan.
2. Add cauliflower, parsley, coriander, cumin and turmeric and stir well.
3. Add water and allow to simmer on a medium heat (lid on) for about 10 minutes, or until cauliflower has fully cooked through.
4. Remove lid. Add legumes, coconut cream, nutritional yeast, salt and pepper. Stir well.
5. DONE!

TIP: Try this simple recipe next time you're considering making scrambled eggs- it's cholesterol and saturated fat-free and wasn't laid out of someone's behind.