Description
This Greek-inspired cauliflower stew combines tender cauliflower florets and hearty potatoes simmered in a flavorful tomato sauce infused with aromatic herbs and spices. Roasting the cauliflower before adding it to the rich sauce enhances its natural sweetness and texture. Finished with a drizzle of extra virgin olive oil and a side of salty feta cheese, this comforting stew is perfect for a wholesome and satisfying meal.
Ingredients
Vegetables
- 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
Tomato Sauce & Spices
- 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
Liquids & Oil
- Extra virgin olive oil, for roasting and sautéing
- 2 cups hot water or vegetable stock
Optional
- Feta cheese, for serving
Instructions
- Preheat and roast cauliflower: Preheat your oven to 200°C (390°F). Spread the cauliflower florets on a parchment paper-lined sheet pan. Season them with salt, pepper, dried thyme, ground coriander, and sweet paprika, then drizzle lightly with extra virgin olive oil. Toss well to coat evenly. Roast the cauliflower for 10 to 15 minutes until lightly browned in spots, then remove and set aside.
- Sauté aromatics: In a medium-sized cooking pot, heat a generous splash of olive oil over medium heat. Add the minced onion and chopped garlic and sauté until translucent and fragrant, about 3-4 minutes.
- Add potatoes and tomato paste: Add the potato pieces to the pot and sauté for another 1-2 minutes to coat them well. Stir in the tomato paste and cook for an additional minute, stirring constantly to release its flavor.
- Add tomatoes and spices: Pour in the canned whole tomatoes and break them up with a wooden spoon. Add dried oregano, sweet red pepper flakes, allspice berries, bay leaves, salt, and pepper. Stir briefly to combine all ingredients.
- Simmer potatoes: Pour in 2 cups of hot water or vegetable stock and bring the mixture to a simmer over moderate heat. Cover the pot and cook until the potatoes are tender but still hold their shape, checking with a knife. Avoid overcooking to prevent mushiness.
- Cook with cauliflower: Add the roasted cauliflower florets to the pot. Cover again and cook for 30-40 minutes, gently shaking and tilting the pot occasionally without stirring to maintain texture. Towards the end, remove the lid and increase the heat slightly to reduce and thicken the sauce. You should end up with only a small amount of sauce coating the vegetables.
- Rest and serve: Remove the pot from heat and let the stew rest for 30 minutes, allowing the potatoes to absorb even more of the flavorful sauce. Serve the stew drizzled with extra virgin olive oil and freshly ground black pepper, accompanied by a generous piece of feta cheese on the side.
Notes
- Roasting the cauliflower before adding to the stew adds depth of flavor and texture.
- Do not stir vigorously after adding the cauliflower to avoid breaking it into mush.
- The stew thickens as it cooks uncovered towards the end; adjust heat as needed.
- Using vegetable stock instead of water enhances the stew’s flavor.
- Feta cheese is optional but adds a nice salty contrast.
- This dish keeps well and tastes even better the next day after flavors meld.
