Gobi Ka Omlate (Indian Spicy Cauliflower Omelets)

After spending time in India I have fallen in love with the simple but tasty foods! Cauliflower rice is stir-fried with aromatic Indian spices and folded inside an omelet. Something so simple yet incredibly satisfying. Low-carb friendly

1 cup finely grated cauliflower
3 Tbsp cooking oil divided
1/4 tsp salt
1/4 tsp brown mustard seeds
1/4 tsp cumin seeds
6 fresh curry leaves finely chopped or leave them whole
1 inch fresh ginger peel and finely chopped
1 jalapeno peppers seeded and chopped
3 Tbsp shallots finely chopped
1/2 tsp garam masala
4 large eggs beaten
1/4 tsp freshly ground black pepper
3 Tbsp fresh cilantro leaves chopped
1/4 tsp salt



Preheat a medium skillet with 2 Tbsp cooking oil. When it's hot, lower the heat to medium, add mustard seeds, they will start to pop, quickly add cumin seeds and let them fry for few seconds. Add cauliflower and the aromatics. Continue to stir for another minute. Remove from the heat and set aside

Season the cauliflower mixture with 1/4 tsp of salt right before you are adding it to the omelet. This is important so that your cauliflower rice won't be "wet" because salt will draw out moisture from the cauliflower. Stir to mix and add more salt to your taste if needed

Preheat a non-stick skillet with 1 Tbsp cooking oil or you can use the same one you use to make the cauliflower rice stir-fry. Make sure you wipe clean

Pour in half of the beaten eggs into the middle of the pan and tilt the pan to swirl to let the egg cover the base of the skillet. Push the edge of the omelet with spatula to let the egg flow to the edges. Once the bottom is golden brown and the top started to set, spread half of the cauliflower mixture over half of the omelet and then gently fold the omelet and gently press down on it. Gently let it slide out of the pan onto serving platter with the help of a spatula. Repeat with the other omelet

Serve immediately and garnish with fresh cilantro leaves

Thank you - whattocooktoday!