Name: Cauliflower Stew with Tomato Sauce and Potatoes Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Greek
Ingredients: 1 kg (2.2 pounds) cauliflower, cut into chunky florets; 650 grams (1.4 pounds) potatoes, peeled and cut into 5 cm (2-inch) pieces; 100 grams (1 small) onion, minced; 2-3 garlic cloves, finely chopped; 2 teaspoons tomato paste; 400 grams (14 ounces) whole canned tomatoes; 1 teaspoon dried thyme; 1 teaspoon ground coriander; ½ teaspoon sweet paprika; 2 bay leaves; 5-6 allspice berries; 1½ teaspoons sweet red pepper flakes (or spicy if preferred); 1 teaspoon dried oregano; Salt and pepper, to taste; Extra virgin olive oil, for roasting and sautéing; 2 cups hot water or vegetable stock; Feta cheese, for serving

Jump to Recipe· 4.4 from 50 reviews

If you’re on the hunt for a cozy, wholesome dish that bursts with earthy flavors and wholesome goodness, then this Cauliflower Stew with Tomato Sauce and Potatoes Recipe is going to become your new favorite comfort food. Imagine tender cauliflower florets and hearty potato chunks swimming in a fragrant, lightly spiced tomato sauce – it’s a divine combo that feels like a warm hug in a bowl. This Greek-inspired stew brings together simple, fresh ingredients in a way that’s both satisfying and nourishing, perfect for any day you crave something homey yet vibrant.

Ingredients You’ll Need

The image shows a baking tray lined with white parchment paper, placed on a white marbled surface. On the tray, there are about twenty roasted cauliflower florets, spread out evenly. Each floret has a light golden brown color with some darker brown roasted spots, showing a slightly crispy texture. The cauliflower pieces vary in size and shape, with some showing the stem and others mainly the tops. The overall look is warm and roasted with some herbs or light spices visible on the surface of the florets. photo taken with an iphone --ar 4:5 --v 7

Gathering these ingredients is a breeze, and each one plays an essential role in building the perfect balance of flavors, textures, and colors. From the delicate cauliflower to the vibrant spices, everything is straightforward but indispensable.

1 kg cauliflower florets: Big, chunky pieces ensure they hold their shape beautifully during cooking.
650 grams potatoes, peeled and cut: These provide a creamy heartiness to the stew and help soak up the delicious sauce.
Extra virgin olive oil: Adds richness and carries the flavors of the spices gently.
100 grams onion, minced: Lends a sweet, aromatic base to the sauce.
2-3 garlic cloves, finely chopped: For a subtle kick and depth of flavor.
2 teaspoons tomato paste: Intensifies the tomato flavor with a nice tang.
400 grams canned whole tomatoes: The heart of the stew’s saucy texture and bright color.
1 teaspoon dried thyme: Adds warmth and an earthy herbal note.
1 teaspoon ground coriander: Brings a subtle citrusy undertone that pairs wonderfully with the other spices.
½ teaspoon sweet paprika: For mild smokiness and vibrant red hues.
2 bay leaves: They infuse the stew with a gentle aromatic flavor.
5-6 allspice berries: These tiny gems introduce a cozy, fragrant complexity.
1½ teaspoons sweet red pepper flakes: Just enough heat to awaken the palate, with the option to go spicier.
1 teaspoon dried oregano: Enhances the Mediterranean vibe with its robust flavor.
Salt and pepper: Essential to season and bring everything together.
2 cups hot water or vegetable stock: Creates the stew’s comforting, rich simmering base.
Optional: feta cheese to serve with: Adds a creamy, salty finish that’s pure indulgence.

How to Make Cauliflower Stew with Tomato Sauce and Potatoes Recipe

Step 1: Roast the Cauliflower

Start by preheating your oven to 200°C (390°F). Spread the cauliflower florets on a parchment-lined baking sheet, seasoning them generously with salt, pepper, thyme, coriander, and paprika. A light drizzle of olive oil ties these flavors together. Roasting them for 10 to 15 minutes until they develop little golden spots enhances their natural nuttiness and prevents them from getting too mushy later in the stew.

Step 2: Sauté Onion and Garlic

While the cauliflower roasts, heat a good splash of olive oil in a medium pot. Add your minced onion and garlic, sautéing them gently until the onion turns translucent and sweet, releasing those appetizing aromas that make any kitchen feel instantly welcoming.

Step 3: Add and Sauté Potatoes

Next, toss in the potato pieces and let them cook with the onion and garlic for a minute or two. This step helps start the softening process and allows the potatoes to absorb the flavors developing in the pot.

Step 4: Build the Tomato Sauce Base

Stir in the tomato paste and cook it briefly to deepen its flavors. Then pour in the canned whole tomatoes, breaking them down gently with your wooden spoon. Add the oregano, red pepper flakes, allspice berries, bay leaves, and season well with salt and pepper. This combination creates a rich, herbaceous, and mildly spicy sauce that will coat the vegetables beautifully.

Step 5: Simmer the Potatoes

Pour in two cups of hot water or vegetable stock and bring the mixture to a gentle simmer over medium heat. Cover the pot and cook until the potatoes are tender when pierced, but still holding their shape – perfect for a stew that’s hearty but not mushy.

Step 6: Add Roasted Cauliflower and Slow Cook

Gently add the roasted cauliflower to the pot, cover again, and cook for another 30 to 40 minutes. During this time, shake and tilt the pot occasionally instead of stirring to prevent the tender vegetables from breaking apart. Towards the end, remove the lid and turn the heat up slightly to thicken the sauce into a luscious, coating consistency.

Step 7: Let It Rest

Once off the heat, let the stew sit for 30 minutes. This resting time allows the potatoes to soak up even more of the flavorful sauce, making every bite sensationally rich and comforting.

How to Serve Cauliflower Stew with Tomato Sauce and Potatoes Recipe

A close-up view of a dish in a white bowl shows two main layers: at the bottom, there are chunky pieces of golden yellow potatoes mixed with red tomatoes, all cooked in a rich, reddish-orange sauce with visible herbs and spices. On top, there are large, roasted cauliflower florets stained orange from the sauce, giving them a slightly crispy texture. Resting on the edge of the bowl is a dollop of smooth, white yogurt with a slight shine, adding a creamy contrast. A wooden-handled fork is partly placed inside the bowl, resting on the potatoes and cauliflower. The whole setup is on a white marbled surface with a soft green textured cloth under the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serving this stew drizzled with a bit of extra virgin olive oil and freshly cracked black pepper takes it to another level of deliciousness. Adding a big piece of salty feta cheese on the side brings a delightful contrast, adding creaminess and a tangy bite that perfectly complements the tomato sauce.

Side Dishes

This stew shines on its own but pairs beautifully with crusty bread for mopping up every last drop of sauce. A simple green salad with lemon vinaigrette or some roasted veggies on the side can also add fresh crunch or extra warmth to your meal.

Creative Ways to Present

If you’re feeling a little fancy, serve the stew over a bed of fluffy couscous or creamy polenta. You can even sprinkle chopped fresh herbs like parsley or mint on top for a burst of color and fresh aroma—little touches that turn a humble stew into a feast for the eyes as well as the palate.

Make Ahead and Storage

Storing Leftovers

This stew keeps really well in the refrigerator for up to 3 days. Store it in an airtight container and you’ll find the flavors deepen and meld even more overnight – perfect for a quick next-day meal.

Freezing

You can freeze leftover Cauliflower Stew with Tomato Sauce and Potatoes Recipe easily. Transfer cooled stew to freezer-friendly containers or bags and freeze for up to 2 months. Just be sure to leave some room for expansion!

Reheating

Reheat the stew gently on the stove over low to medium heat, stirring occasionally until warmed through. If it looks too thick, add a splash of water or vegetable stock to loosen it up. Avoid microwaving for prolonged periods to maintain the stew’s textures.

FAQs

Can I use fresh tomatoes instead of canned?

Absolutely! If you have ripe fresh tomatoes, you can peel and chop them to use instead of canned. Just keep in mind that canned tomatoes offer a more concentrated flavor and consistency which is perfect for this stew.

Is this recipe vegan-friendly?

Yes, it is! The stew itself is entirely plant-based. The only non-vegan addition is the optional feta cheese at serving, which you can easily skip or replace with a vegan cheese alternative.

What if I don’t have all the spices listed?

No worries. While the specific spices like allspice and coriander add unique flavor notes, the stew will still be delicious with just the basics like thyme, oregano, paprika, salt, and pepper.

Can I cook this recipe on the stove without roasting the cauliflower?

Yes, you can skip roasting and add the cauliflower directly to the pot. Roasting adds extra depth and texture, but the stew will still be tasty without that step.

How spicy is the stew?

The recipe calls for sweet red pepper flakes, which provide a gentle warmth, but if you prefer more heat, you can increase the amount or use spicier chili flakes as you like.

Final Thoughts

This Cauliflower Stew with Tomato Sauce and Potatoes Recipe is truly a comforting dish that feels both nourishing and special at the same time. Its layers of flavor, tender vegetables, and vibrant sauce make it a perfect meal to share with family or savor on your own. Give it a try—you might just find yourself reaching for this recipe again and again!