Ingredients
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For the Stew:
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1 large head of cauliflower, cut into bite-sized florets
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1 medium yellow onion, chopped
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3 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1 teaspoon ground cumin
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1/2 teaspoon paprika
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1/4 teaspoon turmeric
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1 cup unsweetened almond milk (or your favorite non-dairy milk)
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1 can (15 oz.) organic black beans, drained and rinsed
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Salt and pepper to taste
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Optional: 1/4 cup slivered almonds for garnish
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For the Chermoula Sauce:
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1 small Persian lime, juiced
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1/2 cup loosely packed fresh cilantro leaves and stems
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1/4 cup olive tapenade (optional)
Directions
Sub-Title: A hearty and satisfying stew perfect for chilly evenings!
Description: This creamy Moroccan cauliflower stew is packed full of warm spices and veggies, making it both delicious and nutritious. It’s gluten-free, oil-free, and whole foods plant-based – a perfect meal for any occasion!
Ingredients:
For the Stew:
* 1 large head of cauliflower, cut into bite-sized florets
* 1 medium yellow onion, chopped
* 3 cloves garlic, minced
* 1 tablespoon fresh ginger, grated
* 1 teaspoon ground cumin
* 1/2 teaspoon paprika
* 1/4 teaspoon turmeric
* 1 cup unsweetened almond milk (or your favorite non-dairy milk)
* 1 can (15 oz.) organic black beans, drained and rinsed
* Salt and pepper to taste
* Optional: 1/4 cup slivered almonds for garnish
For the Chermoula Sauce:
* 1 small Persian lime, juiced
* 1/2 cup loosely packed fresh cilantro leaves and stems
* 1/4 cup olive tapenade (optional)
Instructions:
Step 1: Prepare the Stew
Heat a large pot over medium heat. Add the onions and cook until softened, about 5 minutes. Stir in the garlic and ginger and continue cooking for another minute.
Add the cumin, paprika, and turmeric to the pot and stir well. Cook for 1 more minute before adding the tomato paste. Stir everything together and cook for another 30 seconds.
Pour in the vegetable broth, increase the heat to high, and bring the mixture to a simmer. Add the cauliflower florets, black beans, and salt and pepper to taste. Reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, or until the cauliflower is tender.
While the stew is cooking, prepare the sauce.
Step 2: Make the Chermoula Sauce
Combine all the ingredients for the chermoula sauce in a blender or food processor. Blend until smooth, stopping to scrape down the sides as necessary. Set aside.
Step 3: Finish the Stew
Once the cauliflower is tender, remove the pot from the heat. Using an immersion blender, puree the contents of the pot until smooth and creamy. Alternatively, you can transfer the mixture to a regular blender and pulse until desired consistency is reached. Be careful when blending hot liquids, as they expand quickly and may overflow.
Return the stew to the pot and adjust the seasoning if needed. Keep it nice and warm while serving.
Serve the Creamy Moroccan Cauliflower Stew in bowls, drizzled with the chermoula sauce and sprinkled with optional slivered almonds. Enjoy!
Note: The exact amount of each ingredient can vary depending on personal preference. Adjust according to your liking.
Steps
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1
Done
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Step 1: Prepare the Stew |
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2
Done
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Step 2: Make the Chermoula Sauce |
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3
Done
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Step 3: Finish the Stew |
