3cupschopped bell pepperany color, roughly 2 peppers
1head romanescoabout 12 oz (could use broccoli or cauliflower instead)
1TBSfajita seasoninghomemade or store bought
A few drops liquid smoke
Rice and/or tortillas for serving
Heat oil in a large skillet over medium heat. Break the romanesco into florets about 1” in size. Add all the veggies, seasoning, and liquid smoke to the hot skillet. Saute for 10 minutes, stirring occasionally. Cover the skillet and cook for an additional 10 minutes. Serve over rice, or fajita style in a tortilla.
Tip: Spice up your rice by cooking it in broth instead of water. Add crushed garlic cloves and any desired spices to the pot before cooking.