Vegetarian Lomo Saltado with Cauliflower Rice

Step 1: Prepare the cauliflower rice

Cut the cauliflower into florets and pulse in a food processor until it resembles rice. Set aside.

• 1 head of cauliflower

Step 2: Sauté the vegetables

In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant. Add the sliced mushrooms and bell peppers to the skillet and sauté for 5-7 minutes until tender.

• 2 tablespoons olive oil
• 1 onion (diced)
• 3 cloves garlic (minced)
• 8 oz sliced mushrooms
• 1 bell pepper (sliced)

Step 3: Make the sauce

In a small bowl, whisk together the soy sauce, red wine vinegar, cumin, smoked paprika, cayenne pepper, salt, and black pepper.

• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step 4: Combine the vegetables and sauce

Pour the sauce over the vegetables in the skillet and stir to combine. Cook for an additional 2-3 minutes until heated through.

Step 5: Cook the cauliflower rice

In a separate skillet, heat the cauliflower rice over medium-high heat for 3-5 minutes until tender.

Step 6: Serve

Serve the vegetable mixture over the cauliflower rice and garnish with fresh cilantro.