We enjoy a lot of variety in our meals and do our best not to get stuck in a boring routine. Of course there are favorite dishes we like to revisit from time to time but even those are never exactly the same every time we have them. Fried potatoes in some fashion show up in our breakfast rotation fairly often. Onions and peppers, sweet or hot, are basic ingredients in our home fries, but I also like to throw in vegetables such as peas or carrots or spinach etc. In this instance I chose to use cauliflower and a few nopalitos (prepared cactus strips).
I scattered cumin seeds in a hot skillet greased with coconut oil, followed by chopped red onion, jalapeño, red chili pepper and kosher salt.
To the sautéing onions and peppers I added small cauliflower florets.
The cauliflower cooked for a few minutes before I added some of the contents (onions, garlic, peppers and cactus strips) of a jar of homemade nopalitos.
I then mixed in chunks of precooked potatoes and covered the skillet with a lid. To get a roasted effect on the cauliflower and potatoes I let them cook at medium heat for five or so minutes at a time before turning or stirring.
When the potatoes and cauliflower had been turned a few times and had colored to my liking I considered them done.
The cauliflower was cooked perfectly with a roasted flavor and a little bit of crunch. One might expect that with all the chili peppers mentioned this would be a spicy dish, but with all the seeds removed there was barely a hint of heat.