Cauliflower Stew With Tomato Sauce And Potatoes
A flavorful Greek cauliflower stew with mellow potatoes and a light tomato sauce flavored with herbs and spices!
Servings: 3
Calories: 299kcal
Ingredients
- 1 kg (2.2 pound) cauliflower in chunky florets
- 650 grams (1.4 pounds) potatoes peeled and cut into 5 cm (2-inch) pieces
- extra virgin olive oil
- 100 grams (1 small) onion minced
- 2-3 garlic cloves finely chopped
- 2 teaspoons tomato paste
- 400 grams (14 ounce) 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 you prefer
- 1 teaspoon dried oregano
- salt and pepper
- 2 cups hot water or vegetable stock
- Optional: feta cheese to serve with
Instructions
- Preheat oven to 200°C / 390°F.
- Prepare the cauliflower. Add the cauliflower florets to a parchment paper-lined sheet pan. Season with salt, pepper, thyme, coriander, and paprika. Drizzle lightly with olive oil and toss to combine.
- Roast cauliflower for 10 to 15 minutes until it gets some color here and there. Take out of the oven and set aside.
- Heat a generous splash of olive oil in a medium-sized cooking pot.
- Saute onion and garlic until translucent.
- Add the potatoes and saute as well for a minute or two.
- Add the tomato paste and cook for a minute stirring with a wooden spoon.
- Pour in the canned tomatoes. Break them into smaller pieces with the spoon.
- Add the dried oregano, pepper flakes, allspice, bay leaves, and season with salt and pepper.
- Pour in 2 cups of hot water (or vegetable stock) and bring to a simmer over moderate heat.
- Cook covered until potatoes are tender when you run a knife through them (don't let them overcook to the point they start to fall apart though).
- Add the cauliflower to the pot and put the lid back on. Cook for 30-40 minutes more shaking and tilting the pot now and then. Don't stir with a spoon so it won't become mushy. Take the lid off towards the end and raise the heat a bit if necessary to help the sauce thicken. There should be only a small amount of sauce left in the pot.
- Take the pot off the heat and allow the food to sit for 30 minutes for the potatoes to absorb the sauce even more.
- Serve drizzled with extra virgin olive oil, freshly ground pepper, and a big piece of feta cheese on the side!
Nutrition
Serving: 1serving | Calories: 299kcal | Carbohydrates: 66g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 338mg | Potassium: 2286mg | Fiber: 14g | Sugar: 13g | Vitamin A: 415IU | Vitamin C: 220mg | Calcium: 177mg | Iron: 5mg