A truly natural and vegan stew that is vibrant and colourful with lots of aromas and a smoky depth. It is a hearty meal and satisfying alternative to meat, cooked in a flavour-packed tomato sauce.
Cauliflower Stew
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Cauliflower Stew
Servings: 8 People
Ingredients
- 2 Heads of Cauliflower , excess leaves removed
- 3 Courgettes , halved and sliced
- 2 Bell Peppers , Red & Yellow, halved, seeded and sliced
- 2 medium White Onions , quartered and petals separated
- 1 Lemon , zested
- 15 Green Olives , pitted and sliced
- 1 big bulb Garlic
- 1 tsp Fennel Seeds
- 1 tsp white Mustard Seeds
- ½ tsp Turmeric , powder
- 3 tbsp fresh Oregano , leaves picked
- 60ml EVOO , Extra Virgin Olive Oil
- 30ml Red Wine Vinegar
- 2 x 400g Diced Tomatoes , canned
- 750ml Water
- 1 tbsp Sea Salt
Instructions
- We start with an oven-proof pot or casserole which we place on low heat. Toss in the fennel and mustard seeds and lightly cook until fragrant, taking care not to burn them. We then pour half the oil along with the lemon zest, let it heat-up for a minute and we add the onions, garlic, olives, and the turmeric. Cook for about 5’ until softened, add the oregano along with the diced tomatoes and cook for 3’.
- Then pour the water and the vinegar and season with half the salt and pepper. Increase the heat, bring to boil
- In the meantime, we turn the oven on at 200°C, air circulation and rack in the middle.
- When the sauce has come to a boil, we remove the pot from the fire and place in it the 2 heads of cauliflower. Baste it with some liquid of the sauce, drizzle the remaining oil, cover with the pot’s lid and cook for 45’ while basting again halfway through.
- Uncover the pot, baste the cauliflowers once more and return to the oven where the grill/broiler has been set and the rack to the upper position. Grill for 7-10’ until the cauliflowers have caramelised and charred.
- Remove from the oven, take out from the pot the cauliflowers and set aside. Take the bulbs of garlic and cut them right at the and of each clove so that you can squeeze out the garlic. Once squeezed, smash them with a fork into a paste and return to the pot.
- Place the pot on medium heat on you stove and add to the pot the sliced courgettes and the peppers. Mix well, bring to a boil and simmer for 10’. Right before the end season with the remaining salt and pepper.
- Serve into a flat dish placing the cauliflower heads to the middle, place around them the stewed veggies with their sauce and pour any remaining sauce over the cauliflower heads.
