Cauliflower Gumbo

Instructions

1. 1

   Heat oil in a large pot over medium heat. Add onion, garlic, and ginger and sauté until the onion is translucent.

   Tip: Take care not to burn the onions.

2. 2

   Add cumin, paprika, chili powder, and cayenne pepper and stir for 1 minute.

   Tip: Use a wooden spoon for this step.

3. 3

   Add tomato paste and stir for 1 minute.

   Tip: This will help to thicken the stew.

4. 4

   Add cauliflower, salt, and black pepper and stir to coat with spices.

   Tip: Make sure the cauliflower is evenly coated.

5. 5

   Add vegetable broth and water, and bring to a boil.

   Tip: Reduce the heat to low and simmer for 20 minutes.

6. 6

   Stir in chopped parsley and serve hot.

   Tip: Garnish with additional parsley if desired.

7. 7

   Serve with rice or other grains of your choice.

   Tip: This stew is best served fresh, but can be refrigerated for up to 3 days.

8. 8

   Reheat the stew over low heat, adding a little water if needed.

   Tip: Stir well before serving.