Cauliflower Gumbo
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This cauliflower gumbo is one of my favorite weeknight dinners because it comes together in under an hour and costs just a few dollars to make. The beauty of this dish lies in its simplicity: you sauté aromatics, build a flavorful spice base, then let everything simmer together while your kitchen fills with the most wonderful aromas. Cauliflower is packed with vitamin C and fiber, making it a nutritious foundation for this warming, satisfying stew. The bold spices create that authentic gumbo depth you'd expect from a slow cooked dish, but without the fuss. Trust me, once you make this, you'll be coming back to it again and again.
Ella x
Ingredients
- 400cauliflower
- 20 mlvegetable oil
- 1 eggonion
- 3 clovesgarlic
- 2 cmginger
- 1 tspcumin
- 1 tsppaprika
- 1 tspchili powder
- ½ tspcayenne pepper
- 1 tspsalt
- ½ tspblack pepper
- 20 gtomato paste
- 800 mlvegetable broth
- 400 mlwater
- 1 sprigfresh parsley
Detail level
Instructions
- 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
Add cumin, paprika, chili powder, and cayenne pepper and stir for 1 minute.
Tip: Use a wooden spoon for this step.
- 3
Add tomato paste and stir for 1 minute.
Tip: This will help to thicken the stew.
- 4
Add cauliflower, salt, and black pepper and stir to coat with spices.
Tip: Make sure the cauliflower is evenly coated.
- 5
Add vegetable broth and water, and bring to a boil.
Tip: Reduce the heat to low and simmer for 20 minutes.
- 6
Stir in chopped parsley and serve hot.
Tip: Garnish with additional parsley if desired.
- 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
Reheat the stew over low heat, adding a little water if needed.
Tip: Stir well before serving.
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