Cauliflower Stew
Cook time
Total time
Since this stew has a lot of steps, have all your ingredients measured, cut, peeled, sliced and grated before you start cooking. This recipe was adapted from NYT, Amanda Cohen.
Serves: 6
  • 2 heads cauliflower
  • 1 teaspoon olive oil (if you are oil free - omit - it will still brown)
  • ¼ cup lemon juice
  • ¼ teaspoon salt
  • ½ cup vegetable broth plus 8 cups for stew
  • 1 cup diced onion
  • 4 minced garlic cloves
  • 1½ tablespoons ground coriander
  • 1 tablespoon ground mustard
  • Pinch of cayenne
  • ½ cup peeled, diced parsnip
  • ½ cup diced celery (about 2 stalks)
  • 2 cups peeled, diced Yukon Gold potatoes
  • Fresh ground black pepper
  • 1 cup watercress (or other peppery green like arugula)
  • 2-3 tablespoons chopped fresh tarragon
Step 1
  1. Heat the broiler to high. Take one of the heads of cauliflower and pull off the leaves, and slice into big slab. Lightly brush with a little olive oil and broil until they turn dark brown, about 1o minutes be careful not to burn them. Let the slices cook, then roughly chop them.
Step 2
  1. Take the other head of cauliflower and grate ½ cup of cauliflower florets into a small bowl. Then Break off a big chunk (about a quarter of the head) and set it aside, thenroughly chop the rest.
Step 3 - Prepare the Pickled Cauliflower
  1. Prepare the pickled cauliflower: Mix the ½ cup of grated cauliflower with lemon juice and ¼ teaspoon salt and let sit for approximately an hour.
Step 4
  1. In a large pot, heat a ½ cup of vegetable broth. Add onions, garlic, coriander, mustard and cayenne. Cook, stirring until the onions are almost translucent, 3 to 4 minutes.
Step 5
  1. Stir in the parsnips and celery and cook, stirring occasionally, until the parsnips soften, 3 to 4 minutes.
Step 6
  1. Add the raw chopped cauliflower, broiled cauliflower and potatoes. Save a few pieces of broiled cauliflower for garnish. Pour in the 8 cups of vegetable stock and let cook until the potatoes are tender, approximately 15 minutes.
Step 7
  1. Remove from heat and transfer the large chunk of cauliflower and approximately 2 cups of the soup, making sure you get cauliflower, potatoes, parsnips and celery in there to a food processor or blender. Blend carefully. Hot soup has a tendency to explode.
Step 8
  1. Pour the blended mixture back into your big pot of stew, and season with ½ teaspoon of salt and some fresh ground black pepper. Stir in the broiled cauliflower and bring it to a boil again.
Step 9
  1. To serve, divide the watercress between six large bowls. Ladle the stew into the bowls and top with some chopped fresh tarragon and some pickled cauliflower. Garnish with a piece of broiled cauliflower.
Recipe by Ordinary Vegan at