Cauliflower with Eggs and Tomatoes (Family Favourite)

3. Add the eggs and cauliflower

7. In a small bowl, beat the eggs with a pinch of salt and a little black pepper until the yolks and whites are fully combined. This helps create a smooth, even texture once cooked.
8. Gently add the drained cauliflower florets to the pan with the tomato mixture. Stir carefully to distribute the flavours without breaking the florets apart.
9. Pour the beaten eggs evenly over the cauliflower and tomato mixture. Reduce the heat to low and cover the pan with a lid. Let the eggs cook slowly for about 5–7 minutes, or until they begin to set around the edges and on the surface.
10. Avoid stirring at this stage—gentle cooking and resting allows the eggs to hold their shape and develop a tender texture throughout the dish.

4. Add the cheese

11. Once the eggs are nearly set but still soft on top, sprinkle the grated cheese evenly over the surface. The warmth from the pan will help the cheese melt into the dish.
12. Cover the pan again for 1–2 minutes, just until the cheese has melted fully and formed a gooey, golden layer over the cauliflower and egg mixture. Do not overcook, as this can cause the eggs to become rubbery and the cheese to separate.

5. Serve and garnish