Step 1

Cut the florets off each head of cauliflower. Discard stems. Place the florets in a large food processor. Pulse until finely crumbled.

Step 2

In a large crockpot, add cauliflower crumbs, ginger-garlic puree, and vegetable broth. Cover and cook on high for 2 hours, or on low for 3-4 hours.

Step 3

Thirty minutes before serving, whisk the eggs together and scramble them in a skillet. Add eggs, frozen veggies, and diced turkey ham (if desired) to the crockpot. Allow to cook for 30 minutes more, or until the frozen veggies are warm. Stir in green onions and cilantro. Drizzle with soy sauce to taste. Serve and enjoy!