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Vegan Cauliflower Peperonata Skillet

2 min read

This plant-forward important from the Eat Extra Vegetation cookbook is impressed by conventional Roman bell pepper stew and is loaded with anti-inflammatory greens. 

What you want:

¼ cup olive oil
½ yellow onion, thinly sliced into half moons
2 crimson bell peppers, thinly sliced
2 tomatoes, quartered, seeded, and reduce into slices
¼ teaspoon salt, divided
⅛ teaspoon black pepper
6 cups cauliflower florets (1 small cauliflower)
¼ cup, plus 2 tablespoons water, divided
3 cloves garlic, minced
1 tablespoon tomato paste
2 (14-ounce) cans cannellini beans, drained and rinsed
½ cup packed curly parsley, chopped
⅓ cup sliced Kalamata olives
Zest of 1 lemon
Juice of ½ lemon
2 tablespoons gluten-free bread crumbs
2 cups cooked brown rice, for serving

What you do:

  1. In a big skillet over medium warmth, heat oil. Add onion, crimson peppers, tomatoes, ⅛ teaspoon salt, and pepper, and prepare dinner, stirring often, for five minutes.
  2. Add cauliflower with ¼ cup of water. Enhance warmth to medium-high and canopy, cooking for five extra minutes.
  3. Take away lid from skillet and scale back warmth to medium. Add garlic, remaining ⅛ teaspoon salt, tomato paste, remaining 2 tablespoons water, and cannellini beans. Simmer till liquid is absolutely absorbed, stirring often, about 5 minutes. Take away from warmth.
  4. Stir in parsley, olives, lemon zest and juice, and bread crumbs. Serve with rice.
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