Creole-Style Cauliflower Jambalaya

Ingredients

coconut oil

2 tbsp

yellow onionchopped

2

green bell pepperchopped

2

celerychopped

8 stalks

garlicminced

6 cloves

jalapeñoseeded and finely chopped

1

tomatochopped

4 large

paprika

3 tsp

garlic powder

2 tsp

cayenne pepper

1/2 tsp

dried oregano

1 tsp

cauliflowercut into florets

2 head

fine sea salt

3 tsp

tomato paste

1/2 cup

tamari

Soy-freecoconut aminosslightly sweeter; reduce other salt slightly if needed

2 tsp2 tsp

cooked beansrinsed and drained

3 cups

Method

1. 01Melt coconut oil in a large Dutch oven over medium heat. Sauté onion, bell pepper, and celery until softened, about 5 minutes.
2. 02Add garlic, jalapeño, tomatoes, paprika, garlic powder, cayenne, and oregano. Sauté until tomatoes release their juices and cook down, about 5 minutes.5 min
3. 03Pulse cauliflower florets in a food processor until rice-like texture is achieved.
4. 04Add cauliflower rice to the sautéed vegetables along with salt, tomato paste, and tamari. Sauté until tender, about 10 minutes, stirring occasionally.
5. 05Add beans if using. Stir occasionally while cooking.
6. 06Taste and adjust seasonings. Serve warm.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free