1. The poblanos can be prepared a day ahead to save time. 2. Heat a skillet on medium, pour in the oil and cook the onion until soft, about 3 - 4 minutes. 3. Add the garlic, tomato, oregano and thyme. Stir and cook until the mixture has nearly dried out, about 4 minutes. 4. Add the carrot and stock; bring to a boil, cover, lower heat and simmer until the carrots are tender, 6 - 8 minutes. 5. Add the cauliflower and roasted poblanos and season with salt & pepper. 6. Cook about 4 more minutes until the cauliflower is tender. 7. Stir in the cilantro and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
