Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Saturday, August 21, 2010
1 cauliflower, grated
1 onion, finely chopped
2 T lard or other cooking fat
1 green bell pepper or 2 Anaheim peppers
1 1/2 tsp salt
1-2 tsp chili powder (optional)
2-3 cloves of garlic, crushed
1 tsp oregano
1/2 tsp cumin
2 c pureed canned tomatoes
green olives for garnish, optional
Melt the cooking fat in a large skillet and saute the onions for several minutes until they begin to soften. Add the peppers, the garlic, and the spices. Stir thoroughly and allow to cook until softened.
Add the canned tomato (I used tomatoes frozen from my garden last year). Because the cauliflower doesn't absorb liquid the way rice does, I would recommend using 2 cups of tomatoes but not using much of the liquid. Reserve the liquid for use if the mixture is too dry. You can use broth instead for that purpose if you prefer.
Add the cauliflower and continue to cook on medium-high to high heat, stirring frequently. Cook until the cauliflower has reached desired softness, about 5-10 minutes. If the cauliflower isn't softening well, you can add some liquid and cover it for a few minutes.
Put in a bowl and garnish with green olives if desired.