Cauliflower Stew With Tomato Sauce And Potatoes
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Servings
3
-
Calories
299 kcal
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Course
Main Course
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Cuisine
Greek
Cauliflower Stew With Tomato Sauce And Potatoes
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A flavorful Greek cauliflower stew with mellow potatoes and a light tomato sauce flavored with herbs and spices!
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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 Information
Show Details
Serving
1serving
Calories
299kcal
(15%)
Carbohydrates
66g
(22%)
Protein
13g
(26%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
0.3g
Sodium
338mg
(14%)
Potassium
2286mg
(65%)
Fiber
14g
(56%)
Sugar
13g
(26%)
Vitamin A
415IU
(8%)
Vitamin C
220mg
(244%)
Calcium
177mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 299kcal | 15% |
| Carbohydrates | 66g | 22% |
| Protein | 13g | 26% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 338mg | 14% |
| Potassium | 2286mg | 49% |
| Fiber | 14g | 56% |
| Sugar | 13g | 26% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 220mg | 244% |
| Calcium | 177mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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