Servings
Font
Back
5.0 from 3 votes

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!

Prep Time
10 mins
Cook Time
1 hr
Servings: 3
Calories: 299 kcal
Course: Main Course
Cuisine: Greek

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

    Cup of Yum
  1. Preheat oven to 200°C / 390°F.
  2. 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.
  3. Roast cauliflower for 10 to 15 minutes until it gets some color here and there. Take out of the oven and set aside.
  4. Heat a generous splash of olive oil in a medium-sized cooking pot.
  5. Saute onion and garlic until translucent.
  6. Add the potatoes and saute as well for a minute or two.
  7. Add the tomato paste and cook for a minute stirring with a wooden spoon.
  8. Pour in the canned tomatoes. Break them into smaller pieces with the spoon.
  9. Add the dried oregano, pepper flakes, allspice, bay leaves, and season with salt and pepper.
  10. Pour in 2 cups of hot water (or vegetable stock) and bring to a simmer over moderate heat.
  11. 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).
  12. 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.
  13. Take the pot off the heat and allow the food to sit for 30 minutes for the potatoes to absorb the sauce even more.
  14. Serve drizzled with extra virgin olive oil, freshly ground pepper, and a big piece of feta cheese on the side!

Nutrition Information

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

% 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.