Reddit mentions of Goya Adobo All Purpose Seasoning, 8 Ounces

https://www.amazon.com/Goya-Adobo-Purpose-Seasoning-Ounces/dp/B001TA9MDQ/ref=sr_1_6_a_it?ie=UTF8&qid=1509754493&sr=8-6&keywords=goya+adobo+seasoning

I know you mentioned that you don't enjoy cauliflower, but if you aren't wholly opposed to it there's a way to prepare it that you'll probably enjoy. I don't particularly enjoy eating straight cauliflower (and I'm wholly against eating it raw because yuck), but fried cauliflower rice has recently become one of my favorite side dishes (there's also cauliflower mashed potatoes which I've heard great things about but have never tried or prepared personally). Cauliflower rice is great, and you'd hardly know you were eating cauliflower unless someone told you that's what it was.

Making it is super easy, here's how I make it at home

Step 1: Mince the cauliflower using a veggie chopper/food processor/etc. Sprinkle on some salt and Adobo seasoning and then set it aside for step 3.

Step 2. Cook my Pork Shoulder steak, which is the most common thing I make for dinner nowadays (If you aren't familiar, you can usually find them at your grocery store for $2-3/lb. They are amazing and I eat them 3-4 times a week generally. They might also be labeled as 'Pork Butt Steaks' but they are both the same thing)

Step 3. Deglaze my pan with a some beef broth and then drop in the minced cauliflower along with a small can of mushrooms. Stir/toss on medium heat for around 5-8 minutes (which gives your steak time to rest).

Step 4. Serve

Step 5. Ask yourself why you haven't been eating this your whole life because it's so freaking delicious.

Some other veggies I've grown particularly fond of are spinach and zucchini. My grocery store prepares this amazing creamed spinach that I pick up 3-4 packs of every 2 weeks when I go grocery shopping (One pack usually lasts me about 3 meals).

With zucchini, my favorite thing to do is run it through my spiralizer to make zucchini pasta. It's prepared similarly to the way I described preparing cauliflower rice, but you only need to saute it for 3-4 minutes tops. Then top it with some low carb marinara (many types of pizza sauce can be used for this purpose. Idk why most spaghetti sauces have a lot of extra sugar added to them) or a bit of olive oil and you've got yourself a delicious plate of low carb spaghetti.

Here is the mobile version of your link

recipes are good for complex dishes, but you can work some real magic if you cook on instinct. Try it one day, you might surprise yourself. thaw out some meat, an raid your spice rack. Dont think too much about anything, just make sure you're using complimentary flavors.

Also, get yourself a jar of this stuff. its basically a mix of salt, pepper, onion powder, and garlic powder. There are different cap colors that have or dont have certain things, like there is one with no black pepper, and one with cumin. Red is the standard. http://www.amazon.com/Goya-Adobo-Purpose-Seasoning-Ounces/dp/B001TA9MDQ

Some people imagine that there is some kinda ethnic food magic at play here, but its really just a Its a solid spice mix good on chicken and pork and fish, fried, baked grilled, sauteed.

For anything related to Tex-Mex, get your hands on some GOYA Adobo seasoning. I learned very early on that we used Adobo (and this brand, specifically), in just about every recipe.

Other than garlic salt, I use Goya Sazon Culantro y Achiote and Goya Adobo All Purpose Seasoning.

Goya adobo all purpose seasoning is delicious and inexpensive. I use the linked one most but they're all great.