Cauliflower Stew Recipe
Easy, low cost, warming and healthy.
Servings 5 Servings
Calories 195kcal
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
You can prepare this stew in a pressure cooker or an instant pot.
Substitute red pepper flakes with hot red pepper or black pepper.
Substitute tomato paste with fresh 1-2 tomatoes or 100 grams of canned tomatoes.