Chop cauliflower into chunks. Dont cut it up to much or it can look mushy when done. Slice bell pepper into thin, long slices. Mince garlic and jalapeno.

Heat butter on medium high in skillet (I use the cast iron) then add all your vegetables and toss until coated.

Add all your seasonings and toss again. Your skillet should be hot and seasonings searing to vegetables.

Add water and toss once more. Reduce heat to simmer, cover and cook for 10 to 12 minutes or until vegetables are tender, stirring gently halfway through.

You can add extra liquid if you would like to have more broth for end result, its delicious for dipping with bread. Or you can have a more condensed version like I have here.