Ingredients
- A dash of olive oil
- A finely chopped petite onion
- A hint of minced garlic
- A petite red bell pepper, finely diced
- A petite tomato, chopped
- A generous serving of riced cauliflower
- A sprinkle of vegetable broth
- A touch of tomato paste
- A pinch of cumin
- A hint of paprika
- A dash of dried oregano
- A touch of ancho chile powder
- Salt and pepper, to taste
Step 1
Start by heating oil in a skillet over medium heat until it shimmers. Toss in the finely chopped onion and sauté until it turns soft and translucent, which should take about 3 minutes. Next, add minced garlic and let it sizzle for an additional 2 minutes. Introduce diced red bell pepper and ripe tomato to the mix, letting them meld together for another 3 minutes.
Step 2
Now, it's time to incorporate the star of the dish - the cauliflower rice. Pour in some flavorful broth, a dollop of tomato paste, a sprinkle of cumin, paprika, oregano, and a dash of ancho chile powder to the skillet. Give everything a good stir, allowing the flavors to mingle and develop for around 5 minutes.
Step 3
To ensure that the dish is perfectly seasoned, take a taste and adjust the seasoning to your liking. Continue cooking until the cauliflower rice is just tender with a slight bite, ensuring it's not overly mushy, for approximately 3 to 5 minutes more. Just before serving, season with a generous pinch of salt and pepper to elevate the flavors.
Extra Tips & Suggestions
- 1. Keep ingredients fresh and organized - Store your fresh cauliflower, bell peppers, onions, and garlic in the crisper drawer of your refrigerator. Make sure to separate them to maintain their individual flavors and aromas.
- 2. Prep ahead and portion - To save time during meal prep, chop and portion out your vegetables in advance. Store them in reusable containers or ziplock bags so they are ready to go when you start cooking.
Reviews
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