Cajun Cauliflower and Egg Hash

Although cauliflower is keto-friendly, I admit it’s not the tastiest vegetable around. But when combined with intense flavors in this breakfast dish—think Cajun seasoning and pastrami scrambled with fresh eggs— I’m a huge fan.


  • 1-pound cauliflower florets
  • 2 tablespoons extra-virgin olive oil
  • ½ sweet yellow onion, chopped
  • 4 large free-range eggs, lightly beaten
  • 8 ounces shaved pastrami, chopped
  • ½ green bell pepper, chopped
  • 2 tablespoons minced garlic
  • 1 teaspoon Cajun seasoning


  1. Set a steamer rack inside a large pot and pour in just enough water to come to the bottom of the rack. Bring the water to a boil over high heat. Add the cauliflower, cover the pot, and steam the cauliflower until tender, about 6 minutes. Drain the cauliflower and chop it into bite-size pieces. Set aside.
  2. In a medium skillet, heat the olive oil over medium heat. Add the onion and sauté it until soft but not browned, 3 to 5 minutes.
  3. Add the eggs to the skillet and gently stir to scramble them with the onion, about 2 minutes.
  4. Stir the cauliflower, pastrami, green bell pepper, garlic, and Cajun seasoning into the scrambled eggs and onion. Continue cooking the mixture, stirring occasionally, until hot, about 5 minutes more. Serve immediately.

Written by Healthy Cat

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