Your Allergy Chefs Roasted Cauliflower Stew

Roasted Cauliflower Stew

Author Your Allergy Chefs

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.

Courses mains

Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/roasted-cauliflower-stew/