CHARRED CAULIFLOWER STEW
This vegetarian stew uses two different techniques - grilling (or broiling) and pickling - to coax the maximum amount of flavor from cauliflower. Charring the cauliflower before adding it to your stew delivers smoky depth; quick-pickling some grated cauliflower adds bright spikes of flavor that contrast nicely with everything else in the bowl.
Provided by Amanda Cohen
Categories soups and stews, appetizer, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the grill to high and lightly oil the grates, if you'd like, to make cleanup easier. (Or, if you don't have a grill, heat the broiler to high and lightly oil a baking sheet.) Take one of the heads of cauliflower, pull off the leaves, and slice it into big slabs, stalk and all. Throw the slices on the grill and cook on each side until you get nice char marks, about 3 minutes per side, or broil until they turn dark brown, about 10 minutes (no need to flip them). Let slices cool, then roughly chop them. (You aren't fully cooking the slices; they'll cook in the stew. What you want to do is get that char on there.)
- Take the other head of cauliflower and grate 1/2 cup cauliflower florets into a small bowl. Break off a big chunk (about a quarter of the head) and set it aside, then roughly chop the rest.
- Prepare the pickled cauliflower: Mix the grated cauliflower with lemon juice and 1/4 teaspoon salt and let sit until stew is ready to be served.
- Put 1/4 cup oil in a large pot, and set it over medium heat. Once it's hot, add onions, garlic, coriander, mustard and cayenne. Cook, stirring, until onions are almost translucent but haven't browned, 3 to 4 minutes.
- Stir in parsnips and celery and cook, stirring occasionally, until the parsnips soften, 3 to 4 minutes.
- Add the raw chopped cauliflower, the big chunk of cauliflower and the potatoes. Stir a few times, then pour in the stock. Increase heat to medium-high, bring to a simmer and let cook until the potatoes are tender, 15 to 18 minutes.
- Remove from heat and transfer that big chunk of now-cooked cauliflower into a blender along with 2 cups of the soup. Make sure you get some potatoes, parsnips and celery in there. Blend, but do it carefully. Hot soup has a tendency to explode. Start it on low and slowly increase the speed.
- Pour the blended mixture back into your big pot of stew, and season to taste with salt and pepper. Stir in the grilled or broiled cauliflower. When you're ready to serve, bring it up to a boil again.
- To serve, divide watercress between 6 large bowls. Ladle the stew into the bowls and top with cheese, tarragon and pickled cauliflower.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 1781 milligrams, Sugar 9 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Khan K
[email protected]This stew is a great weeknight meal. It's quick and easy to make, and it's packed with flavor. I served it over rice, and it was a hit with my family.
Mr FÁK
[email protected]This stew is a great way to use up leftover cauliflower. I had some roasted cauliflower that I wasn't sure what to do with, so I decided to try this recipe. I'm so glad I did! The stew was delicious and easy to make. I'll definitely be making it agai
Teknik Music
[email protected]I love the simplicity of this recipe. It's easy to follow and doesn't require a lot of ingredients. The result is a delicious and satisfying stew that I'll definitely be making again.
Dursa
[email protected]This stew is a delicious and healthy way to enjoy cauliflower. The charred cauliflower adds a unique flavor, and the coconut milk and tomatoes make the stew creamy and tangy.
Mohammad Alamin
[email protected]This stew is a great way to get your kids to eat their vegetables. The charred cauliflower is especially appealing to kids, and the coconut milk and tomatoes make the stew creamy and flavorful.
Zawulinl Like
[email protected]I'm a big fan of cauliflower, and this stew is a great way to enjoy it. The charred cauliflower is so flavorful, and the coconut milk and tomatoes add a delicious creaminess and tang.
Shuvo Dhuvo
[email protected]I served this stew over mashed potatoes, and it was a delicious and comforting meal. The creamy potatoes paired perfectly with the flavorful stew.
Victoria Lovan
[email protected]This stew is so easy to make. I just threw all the ingredients in my slow cooker and let it cook all day. It was perfect for a busy weeknight meal.
jawed qadri
[email protected]I love the smoky flavor of the charred cauliflower in this stew. It's a great way to add depth and complexity to the dish.
alexis bossack
[email protected]I added some chickpeas to this stew to make it a little more hearty. It turned out great! The chickpeas added a nice texture and extra protein to the stew.
Habte Habte
[email protected]This stew is a great way to warm up on a cold day. The charred cauliflower and coconut milk give it a cozy and comforting flavor.
stephen ejike
[email protected]I love that this stew is vegan. It's a great way to get your daily dose of vegetables, and it's also a delicious and satisfying meal.
Matovu Shafic
[email protected]This stew is a great weeknight meal. It's quick and easy to make, and it's packed with flavor. I served it over rice, and it was a hit with my family.
Miker DeBose
[email protected]I'm not usually a fan of cauliflower, but this stew changed my mind. The charred cauliflower was so flavorful and tender, and the coconut milk and tomatoes added a delicious creaminess and tang. I'll definitely be making this stew again.
Aditi ashna Ganesh
[email protected]This stew is a great way to use up leftover cauliflower. I had some roasted cauliflower that I wasn't sure what to do with, so I decided to try this recipe. I'm so glad I did! The stew was delicious and easy to make. I'll definitely be making it agai
Kathy Gooding
[email protected]I love the unique flavor combination in this stew. The charred cauliflower adds a smoky depth, while the coconut milk and tomatoes provide a creamy and tangy balance. I also appreciate the simplicity of the recipe - it's easy to follow and doesn't re
Queen Sakala
[email protected]This charred cauliflower stew was a delightful surprise! The cauliflower florets were perfectly charred, giving the stew a smoky flavor that was balanced by the creamy coconut milk and the tangy tomatoes. I added a bit of extra spice with some red pe