Guiso de Coliflor Asunción Style

Ingredients

In this adaptation of Guiso de Coliflor from Spanish cuisine to the cuisine of Asunción, we incorporate local flavors and ingredients to create a unique twist. The original Spanish version often includes ingredients like chorizo and paprika, which we replace with local spices and herbs to infuse the dish with the essence of Asunción. Additionally, we use a tomato base that is more commonly found in Asunción cuisine, giving the stew a tangy and vibrant flavor. We alse have the original recipe for Guiso de coliflor, so you can check it out.

• 1 large cauliflower, cut into florets 1 large cauliflower, cut into florets
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon oregano 1 teaspoon oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 26g, 10g
• Protein: 6g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic, sauté until translucent.
3. 3.
   Stir in the diced red bell pepper and cook for a few minutes until softened.
4. 4.
   Add the diced tomatoes, cumin powder, oregano, paprika, and bay leaf. Cook for another 5 minutes.
5. 5.
   Add the cauliflower florets to the pot and pour in the vegetable broth.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low and simmer for about 20 minutes or until the cauliflower is tender.
8. 8.
   Remove the bay leaf and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Cauliflower — Be careful not to overcook the cauliflower as it should retain a slight crunch. This will help maintain its texture in the stew.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper.
• Serve the Guiso de Coliflor with a side of crusty bread to soak up the flavorful sauce.
• Feel free to add other vegetables like carrots or potatoes to make the stew heartier.
• Adjust the seasoning according to your taste preferences.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Guiso de Coliflor Asunción Style hot in individual bowls. Garnish with fresh parsley for a pop of color and serve with a side of crusty bread.

Presentation advice

To enhance the presentation, place a cauliflower floret on top of each bowl of stew. Drizzle a little olive oil over the floret and sprinkle some paprika for an attractive touch.