Wayne made the second recipe in our new cookbook (The Columbia Restaurant Spanish Cookbook) and it was even more delicious than the first one! I never would have thought of serving cauliflower for breakfast!!
1 head cauliflower, separated into florets
1 tablespoon lemon juice
1 large onion, thinly sliced in half-moons
3 garlic cloves, mashed
1/3 cup olive oil
Boil cauliflower in salted water with lemon juice. Remove when barely tender. Fry garlic in oil until golden brown and discard. Sauté onion in same oil for five minutes. Add cauliflower and cook for five minutes. Beat eggs until frothy. Salt and pepper to taste and add to pan. Spread evenly and cook over medium heat. When eggs leave sides of pan, invert a plate over the pan and flip omelette onto plate. Slice omelette back into pan to brown on the other side. Repeat. Serve hot. Serves 4.
(We topped it with salsa at the table.)