| 11 | 20 | 152 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 2 |
| 1 tbsp | Water |
| 2 cup | Cauliflower |
| 4 tbsp | Barbecue sauce (sugar free) |
| 1 clove(s) | Garlic (finely chopped) |
| 1/2 onion(s) | Sweet onion (finely chopped) |
| 1 medium stalk(s) | Celery (finely chopped) |
| 1/2 medium pepper(s) | Red bell pepper (finely diced) |
| 1/2 can(s) (16 oz) | Diced tomatoes, canned |
| 1 tbsp | Tomato paste, canned |
| 1/4 tsp | Cumin |
| 1/4 tsp | Chili powder |
Heat water on medium high heat.
Add the diced onion, pepper, garlic, and celery. Cook, stirring occasionally for about 5 minutes, or until they soft and translucent.
Meanwhile, microwave chopped cauliflower for 2 minutes until mostly cooked.
Add cauliflower to the pot and sprinkle in the cumin and chili powder; cook for an additional 2-3 minutes.
Add tomatoes, tomato paste, and BBQ sauce. Stir and reduce heat to low. Cook until everything is mixed together evenly and heated through.
Serve with whole grain brown rice, quinoa or as topping for salad/lettuce wrap!
| Vegetables | 4.8 |
