Cauliflower & Peppers with Tomato by Monica Navarro

by Mónica Navarro
Cauliflower & Peppers with Tomato by Monica Navarro



  1. Cut cauliflower into florettes.
  2. Chop beets into bite-sized pieces.
  3. Cut peppers into thin strips.
  4. Dice parsley.
  5. Steam the cauliflower and beets, until the cauliflower is just al dente.
  6. Let cool to room temperature.
  7. Mix all vegetables in a bowl with several tablespoons of Tomato & Porcini Mushroom Sauce.
  8. Store in an airtight container in the refrigerator 5-7 days.

Note: Also try with our other tomato sauces such as Organic Tomato & Italian Olive Sauce or Organic Puttanesca Sauce.


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