If you still think cauliflower is a humble, tasteless choice for dinner, I am here to make you think again. Global cauliflower markets have been booming, I guess it is time to try out a new recipe that is quick, easy and yet very tasty.
What is the best way to eat cauliflower?
The healthiest way of eating cauliflower is raw, as it keeps more protein and antioxidants. On the other hand, when cooked cauliflower has more indole which helps cancer prevention. Cauliflower is best when raw, steamed or prepared sauce vide. The worst method of preparing cauliflower is boiling as most antioxidants are lost when boiled.
Enjoy raw cauliflower in a crunchy salad or just as it is, dipping into a dip like the Easy Haydari: Minty And Garlicy Yogurt Dip.
Roast: sprinkle with spices and herbs of your choice, drizzle with oil and roast in a pre-heated oven until crispy.
All the details about how to prepare a cauliflower stew are in this post.
You can also make a casserole, pizza, cheese, soup, tabouleh and various salads with cauliflower.
Ingredients of cauliflower stew
Cauliflower: prepare the cauliflower by separating it into bite-size florets. You can cut with a knife or break the florets with your hand. The middle part is edible too, just chop it to pieces.
Ground meat: Medium fat will be a good choice. You can totally leave it out if you choose to.
Carrot: 1 carrot of medium size will be perfect. Peel and chop to diagonal slices.
Onion and Garlic: Never can do without an onion and garlic cloves in a stew. Peel and chop to small cubes.
Tomato Paste: Substitute with 1-2 fresh tomatoes or 100 grams canned tomatoes if necessary.
Flour: Just a tablespoon of flour makes a great difference in this stew as it helps to thicken the sauce. You can choose to leave it out if weight watching.
Lemon juice: Make lemon juice a usual ingredient of this and other cauliflower recipes as it helps prevent the unpleasant smell it leaves out while cooking.
The remaining ingredients are cumin, dry mint flakes, red pepper flakes, salt and pepper to taste.
How to cook Cauliflower Stew
- Heat the pot, add the olive oil and warm slightly.
- Add the chopped onions. Sauté until translucent.
- Add the chopped garlic cloves and cook for another minute.
- Add the ground meat if you choose to use, mix until almost crumbly and changes color all around. If you are not using the ground meat, just skip this step.
- Add sliced carrots and cook mixing occasionaly for 2-3 minutes.
- Add a tablespoon of tomato paste and a tablespoon of flour. Mix until both leave out their aroma.
- Finally add the cauliflower florets and warm water enough to cover the bottom of the pot.
- Add the spices and the lemon juice and mix.
- Cover the lid and cook until cauliflower is done.
- Serve warm.
- Garnish with a spoon of plain or garlicky yogurt and a sprinkle of chopped parsley.
You can serve this delicious cauliflower stew with an Easy And Tasty Couscous Pasta.
Enjoy! And please comment below and let me know if you liked this recipe.
Cauliflower Stew Recipe
Ingredients
- 500 +/- grams cauliflower seperated to florets
- 100 grams ground meat optional
- 1 carrot sliced
- 3 tablespoons olive oil substitute with sunflower oil or similar
- 1 onion chopped
- 2 garlic cloves chopped
- 1 tablespoon tomato paste
- 1 tablespoon flour
- ½ teaspoon cumin
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon lemon juice
- 2-3 sprigs parsley chopped for garnish
- 4 tablespoons yogurt optional
Instructions
- Heat the pot, add the olive oil and warm slightly.
- Add the chopped onions. Sauté until translucent.
- Add the chopped garlic cloves and cook for another minute.
- Add the ground meat if you choose to use, mix until almost crumbly and changes color all around.
- Add sliced carrots and cook mixing occasionaly for 2-3 minutes.
- Add a tablespoon of tomato paste and a tablespoon of flour. Mix until both leave their aroma.
- Finally add the cauliflower florets and warm water enough to cover the bottom of the pot.
- Add cumin, red pepper flakes, salt and black pepper to taste. Mix to combine.
- Cover the lid and cook until cauliflower is done.
- Garnish with a spoon of plain or garlicky yogurt and a sprinkle of chopped parsley.
- Serve warm.
Notes
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