Heat a nonstick skillet to medium heat. Sauté onions for 1- 2 minutes (add a splash of water to prevent sticking),
Add peppers, and mushrooms, (celery and carrots if using) sauté for about 5 – 6 minutes. Add a tablespoon of water at a time to keep the veggies from sticking.
Add the cauliflower and vegetable broth and put a lid on the skillet. Cook for 8 minutes until the cauliflower is tender.
Remove the lid, turn the heat to low, if desired you can mash the cauliflower with a fork or potato masher to break into smaller pieces until it resembles a scramble.
Add the nutritional yeast, turmeric, kala namak, and black pepper and mix until well combined and the cauliflower has turned yellow. Add more kala namak, to taste.
Let sit for 5 minutes for any remaining liquid to absorb.
Serve scramble with optional avocado and salsa
