Spanish Cauliflower Stew | CLASSIC Recipe from Jaén Spain

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat the olive oil in a stock pot over medium heat.
2. Finely chop the onion, roughly chop the garlic, and finely chop the red and green bell peppers.
3. Add the chopped vegetables to the pot and stir constantly. When they are lightly sautéed after 3 to 4 minutes, add the paprika and cumin and stir briefly. Add the finely grated tomatoes, season with sea salt and black pepper, stir and simmer.
4. When the grated tomatoes have slightly thickened after 3 to 4 minutes, add the flour and stir constantly for 2 minutes. Slowly stir in the vegetable broth, then turn the heat to high.
5. Meanwhile, remove the outer leaves from the cauliflower, cut the head into 4 even pieces, separate the florets from the stem, cut the larger florets into bite-size pieces, and rinse them in a colander.
6. Once the broth boils, add the cauliflower florets, stir, cover the pot and reduce to low-medium heat.
7. After 10 to 15 minutes, when the cauliflower is tender, remove the pot from the heat.
8. Serve the stew in dishes and garnish with fresh parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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