Servings: 6 / Ready in: 40 mins
Ingredients
- ¼ cup Olive oil
- 2 lbs Cauliflower, trimmed, cored and cut into florets
- 1 Red onion, finely chopped
- 4 Garlic cloves, thinly sliced
- 2 Bay leaves
- 4 cups Chicken stock
- 1 cup Veracruz Cooking Sauce
- 2 cups Water
- 8 oz Orzo or other small soup pasta
- Salt to taste
- 1 Avocado, sliced and diced
Preparation
- Heat oil in a large pot over medium-high heat until hot. Add the cauliflower florets and cook, stirring frequently until they start to get tender, 8-10 minutes. Add onion, garlic and bay leaves and cook for 5 more minutes, stirring frequently.
- Add chicken stock and Veracruz Cooking Sauce, stir well, and bring to a boil. Reduce heat to a simmer and cook for 20-25 minutes or until the cauliflower is very tender.
- Add water, season to taste with salt, and bring to a boil. Add the orzo and cook for the amount of time recommended on its packaging. Remove from heat.
- Check consistency and add more water if needed. Serve in small bowls, topped with avocado dices.
