Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon coconut oil
  • 1 yellow onion (, chopped)
  • 1 green bell pepper (, chopped)
  • 4 celery stalks (, chopped 3 cloves garlic, minced)
  • 1 ⁄2 jalapeño chile (, seeded and finely chopped)
  • 2 large tomatoes (, chopped)
  • 11 ⁄2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 ⁄4 teaspoon cayenne pepper
  • 1 ⁄2 teaspoon dried oregano
  • 1 head of cauliflower ((about 2 pounds), cut into florets)
  • 11 ⁄2 teaspoons fine sea salt
  • 1 ⁄4 cup tomato paste
  • 1 teaspoon tamari ((gluten-free soy sauce))
  • 1 1/2 cups cooked beans (, or 1 (15-ounce) can beans, rinsed and drained (optional))

Instruction

  • In a large 5.5-quart Dutch oven, melt the coconut oil over medium heat and sauté the onion, bell pepper, and celery until they start to soften, about 5 minutes. Add the garlic, jalapeño, tomatoes, paprika, garlic powder, cayenne, and oregano and sauté until the tomatoes release their juices and cook down, about 5 minutes more.
  • While the veggies are cooking, pulse the cauliflower florets in a food processor until a ricelike texture is achieved. Add the cauliflower rice to the sautéed vegetables, along with the salt, tomato paste and tamari and sauté until tender, about 10 minutes more. Add the beans, if using. Stir occasionally while cooking to prevent sticking.
  • Once all of the vegetables are tender and any added protein is cooked thoroughly, taste and adjust the seasonings. Serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 days.