Okra and Tomatoes with Riced Cauliflower
Get tons of vegetables in with this dish of stewed okra and tomatoes over a low carb riced cauliflower.
Servings: 4 servings
Ingredients
- 5 large tomatoes or one 15 oz can of diced tomatoes
- 3 celery ribs diced
- ½ large onion diced
- 4 slices bacon or 1 tbsp olive oil
- 3 cups okra sliced
- ½ cup water
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp cracked black pepper
- 4-6 dashes Crystal hot sauce
- Tony Chachere's seasoning to taste
- 1 bag Green Giant riced cauliflower
Instructions
- If using fresh tomatoes, not canned: bring a large pot of water to boil. Meanwhile, fill a large mixing bowl with ice and water. Gently put the tomatoes into the boiling water for 1 minute. Remove with a slotted spoon to the bowl of ice water to rest. Go in batches if you need to, but make sure the tomatoes are fully submerged in both the boiling water, then the ice water.
- After the tomatoes have cooled for at least a minute, remove and make an X in the bottom of each tomato with a sharp knife. Peel away the skin and discard. Cut up the tomatoes into small, bite-sized pieces and set aside. Remove seeds and discard if you prefer.
- Cook the bacon in a large pan until done. Remove the bacon to a plate covered with a paper towel, and leave the grease in the pan. If not using bacon, heat up 1 tbsp olive oil until shimmering.
- Saute the onion and celery in the fat of your choice over medium heat until just beginning to brown.
- Add the tomatoes, okra, ½ cup of water, garlic powder, salt, and pepper. Stir everything together and turn the heat to medium low for 25 minutes. Stir occasionally.
- Meanwhile, follow package directions to cook the riced cauliflower (for the frozen Green Giant kind, that's putting it in the microwave for 6 minutes).
- Once done, remove the tomatoes and okra from heat and season to taste with hot sauce, the Tony Chachere's seasoning, plus more salt and pepper as desired.
- Serve hot.