Cauliflower Scramble

Divide the cauliflower into smaller florets and cook them in salted boiling water until tender (do not cook the stem, use it for example for vegetable broth). Let the cooked cauliflower cool and cut it into small pieces.

Finely chop the onion. Crack the eggs into a bowl, whisk them with cream using a fork, season with salt and freshly ground pepper.

In a pan over medium heat, melt the butter, add the onion and sauté it, stirring frequently, until softened. Add the cauliflower, pour in the eggs, reduce the heat to one-third, and stir constantly until the eggs set.