You’ll love this hearty and satisfying roasted cauliflower stew loaded with veggies and warm spices. We enjoyed it with brown rice, but serve it on top of your favorite cooked grains, or with your favorite crusty bread.
Joel put this together 2 weeks ago with leftovers from the fridge. Yes, the refrigerator chef strikes again! And we’re so obsessed with this dish, we’ve made it twice since!
Cutting cauliflower into even pieces can be challenging. Here are a few steps to make it easy.
- Remove large leaves from the base of the cauliflower head and discard.
- With a paring knife, cut around the stem and remove the stem.
- Break the cauliflower into large florets with your fingers and rinse.
- Cut the cauliflower into smaller bite-sized florets. The large florets can be cut in half or quarters.
Why Roast Cauliflower?
Roasting cauliflower really brings out its sweetness and buttery flavor…and the texture is unmatched.
Besides roasting the cauliflower, it’s important to use a marinara sauce versus a canned tomato sauce for a more robust flavor. Not all tomato sauces are created equal.
The first time Joel made this, he used our leftover tomato sauce which is more like a marinara. The second time we used canned tomato sauce, and the third time we used Rao’s marinara. We did not like the second version with the canned tomato sauce as much as the other two. Both the first one with our tomato sauce and last night’s with Rao’s marinara were outstanding!
We hope you enjoy this recipe!
Chef Joel’s Tips
- Bias slicing, or cutting on the diagonal is a popular cut for vegetables. For the carrots in this recipe, hold a small chef’s knife at a 45-degree angle to the carrot. Begin cutting slices at the same angle, about 1/8 to 1/4-inch thick.
- Your best bet is to use stainless steel or enameled cookware or stove-safe glass or ceramics if you have them. These materials don’t react with the acid in tomatoes as cast iron and aluminum do. Cast iron and aluminum react chemically with the acid in tomatoes and may give the sauce an unpleasant flavor or color.
Roasted Cauliflower Stew
Yield 6 servings
Free of: gluten and top 9 allergens.
A hearty and satisfying roasted cauliflower stew!
4 cups cauliflower florets, about 1 small head (see recipe notes)
4 tbsp olive oil, divided (2 tbsp + 2 tbsp)
3/4 tsp salt, divided (1/2 tsp + 1/4 tsp)
1/4 tsp black pepper
1 onion, thinly sliced into quarter moons, about 1-1/2 cups (see recipe notes)
4 cups chopped green cabbage
1 cup sliced carrots on the diagonal (see recipe notes)
2 tsp minced garlic
1 tsp ground cinnamon
1/2 tsp ground cumin
1 bay leaf
4 cups vegetable broth
1 cup prepared marinara sauce, such as Rao's or our homemade tomato sauce
1/2 cup golden raisins
3 tbsp white wine vinegar
3 tbsp tomato paste
- Preheat oven to 400-degrees F. In a large bowl, toss the cauliflower with 2 tbsp oil, ½ tsp salt, and pepper. Arrange the cauliflower florets in a single layer, cut side down, on a parchment or foil lined baking sheet, making sure they have a little space between them. If you use parchment, be sure to use a brand that can tolerate 400-degrees F oven heat. Brands vary with their heat tolerances. Roast for about 25 minutes or until the cauliflower is tender and slightly caramelized, but not overcooked. Remove from oven and set aside.
- Heat large saucepan over medium heat. Add remaining 2 tbsp oil. When oil is hot, add onions and remaining ¼ tsp salt and cook for 10 minutes, stirring occasionally. Add cabbage and carrots; cook for 1 minute.
- Add garlic, cinnamon, cumin, and bay leaf; cook for 1 minute.
- Add broth, marinara, raisins, vinegar, and tomato paste and increase heat to high. When it just comes to a boil, reduce heat to medium and simmer for 10 minutes. Remove and discard the bay leaf.
- Add roasted cauliflower and stir to combine. Heat for 2-5 minutes to reheat the cauliflower.
- Eat as is or serve with steamed rice and garnish with green onions, if desired.
- To cut cauliflower, remove large leaves from the base and discard. With a paring knife, cut around the stem and remove the stem. Break the cauliflower into large florets with your fingers and rinse. Cut the cauliflower into smaller bite-sized florets. The larger florets can be cut in half or quarters.
- Cut onion in half lengthwise from root to stem end. Remove papery outer skin. Place onion, cut side down, on a cutting board. Cut off root and stem ends. Cut onion in half in same direction from root to stem end. Rotate onion and hold onion with free hand, keeping your fingertips curled backwards and the flat of your knife resting against your knuckles. Start slicing perpendicular to last cut. As you get to the end, rotate the onion so its lying on its most stable side and continue slicing.
- Bias slicing, or cutting on the diagonal is a popular cut for vegetables. Hold a small chef's knife at a 45-degree angle to the carrot. Begin cutting slices at the same angle, about 1/8 to 1/4-inch thick.