Started February 5, 2019
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AuthorLesia PetrizioMakes 8 -1 cup servings Count each serving as 2 veggies
One large head of cauliflower, stems removed, cut into small to medium chunks of florets.
2 Large fresh tomatoes, chopped
½ cup Water
1 Medium white onion, diced.
2 Bell peppers (preferably red and yellow), diced.
2 Jalapeno peppers, seeded and diced large.
1 tbsp Garlic powder.
2 tsp Chipotle powder/flakes (can substitute cayenne).
2 tsp Ground cumin.
1 tsp Dried oregano.
1 tsp Black or white pepper.
Morton’s Light Salt to taste.
1
Add all ingredients into skillet sprayed with cooking spray. Cook until vegetables are soft and enjoy
CategoryVegetables
Ingredients
One large head of cauliflower, stems removed, cut into small to medium chunks of florets.
2 Large fresh tomatoes, chopped
½ cup Water
1 Medium white onion, diced.
2 Bell peppers (preferably red and yellow), diced.
2 Jalapeno peppers, seeded and diced large.
1 tbsp Garlic powder.
2 tsp Chipotle powder/flakes (can substitute cayenne).
2 tsp Ground cumin.
1 tsp Dried oregano.
1 tsp Black or white pepper.
Morton’s Light Salt to taste.
Directions
1
Add all ingredients into skillet sprayed with cooking spray. Cook until vegetables are soft and enjoy
