Cook cauliflower in saucepan of boiling salted water for 3 minutes, or until nearly tender but still crisp. Drain well.
Heat oil in a large skillet. Add onion and chile and saute over medium heat for 7 minutes or until onion is light golden, stirring occasionally. Add cauliflower and saute for 2 minutes, or until tender. Stir in garlic, then tomatoes, salt, pepper, cumin, turmeric, and cayenne. Cook 2 minutes, stirring often.
Add beaten eggs and cilantro to hot mixture in skillet. Scramble over low heat for 2 minutes or until thoroughly set. Taste and adjust seasoning. Serve immediately.
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 86 (57%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 279.2mg||86 %|
|Sodium 119.6mg||4 %|
|Potassium 398.2mg||10 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 6.1g|
|Protein 9.8g||14 %|
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Calories per serving: 152
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