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Ingredients
2 Tbsp. avocado oil
1 cup chopped yellow onions
3 cups cauliflower rice
1 cup chopped fresh seasonal veggies (we love squash and broccolini!)
3 cloves garlic, minced
2 (28 oz.) cans whole plum tomatoes in thick puree
3 Tbsp. balsamic vinegar
1/2 tsp. minced fresh thyme
1/4 tsp. dried basil
1/4 tsp. dried oregano
Dash of crushed red pepper
Sea salt and black pepper to taste
Spaghetti squash or veggie noodles