Spanish Cauliflower Stew

Ingredients

• 1 medium cauliflower, cut into florets 1 medium cauliflower, cut into florets
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 6g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until fragrant.
2. 2.
   Add the diced tomatoes, paprika, cumin, dried oregano, salt, and pepper. Stir well to combine.
3. 3.
   Add the cauliflower florets, diced potatoes, sliced carrots, and diced bell pepper to the pot. Mix everything together.
4. 4.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the vegetables are tender.
5. 5.
   Taste and adjust the seasoning if needed.
6. 6.
   Serve the Spanish Cauliflower Stew hot, garnished with fresh parsley if desired.

Treat your ingredients with care...

• Cauliflower — Make sure to cut the cauliflower into evenly sized florets to ensure even cooking.
• Potatoes — Choose waxy potatoes like Yukon Gold or red potatoes for better texture in the stew.
• Bell pepper — Use a red bell pepper for its sweet flavor and vibrant color.
• Diced tomatoes — Opt for canned diced tomatoes for convenience, but you can also use fresh tomatoes if preferred.
• Vegetable broth — If you prefer a richer flavor, use homemade vegetable broth or a low-sodium store-bought option.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper.
• Serve the stew with crusty bread to soak up the flavorful broth.
• Feel free to customize the vegetables according to your preference or seasonal availability.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.
• If you prefer a creamier texture, blend a portion of the stew using an immersion blender before serving.

Serving advice

Serve the Spanish Cauliflower Stew as a main course, accompanied by a side of crusty bread or steamed rice. It can also be served alongside a fresh green salad for a complete and satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley or cilantro to add a pop of color. Serve it in a rustic clay pot or a deep bowl to showcase the vibrant colors of the vegetables and the rich broth.