Meatless meals 10: Poblano cauliflower bowl

Making:

Cauliflower poblano Bowl

1 serving prepared or 2 sides

Here's what I have:

3.9 Oz poblano pepper

3.4 Oz long green pepper

3 oz Red Onion

3 oz roma tomato

11 oz cauliflower

1 tablespoon Southwest Spice

1 lime

2 tbsp sour cream

1/4 cup vegetable broth

1 teaspoon chicken stock concentrate
1 tbsp tex mex paste

Preparation:

1)
The line was juiced and the juice from the line was added to the sour cream and mixed well. This was set aside, the cilantro was chopped into small bits.

2)
The poblano green pepper and red onion for sauteed in a bit of butter until soft and seasoned with the Southwest spice before removing from the pan.

Next into the pan that cauliflower was added along with 1/4 cup of vegetable broth. Once the cauliflower was soft the roma tomato, text Mex paste, garlic, stock concentrate were added to the pan this was cooked until the cauliflower was evenly coated.

To plate the cauliflower mix was added to the Bowl first and then it was topped with the peppers. The lime sour cream and cilantro was added as dressing and garnish.

The plate!

- Kris

Comments

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Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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