080: Roasted Cauliflower Stew

Time: 45 Minutes

Servings: 4

Ingredients

1 medium white onion, finely chopped
2 cloves garlic, finely chopped
3 medium potatoes, scrubbed, peeled (if needed) and cut into quarters
4 medium carrots, scrubbed, peeled (if needed) and cut into batons
1 small savoy cabbage, shredded and rinsed
1 cup green beans, trimmed and rinsed
1 small cauliflower, cut to ensure 4 florets per portion, the remained chopped and rinsed
1 tablespoon dried mixed herbs
2 teaspoon cumin seeds
2 tablespoons nutritional yeast
16oz vegetable stock
2 teaspoons ground cumin
2 teaspoons paprika
14oz tin chickpeas, drained
Salt and pepper
1 tablespoon pumpkin seeds

Instructions:

1. Prepare the vegetables as described. Pre-heat the oven to 360 F.

2. Heat 2 tablespoons of water or a tablespoon of olive oil in the base of a large pan. Add the onion and garlic. Sauté on a medium heat until they start to soften.

3. Add 1 teaspoon of dried mixed herbs and the cumin seeds. Continue to saute for a couple of minutes.

4. Pour in the vegetable stock. Add the potatoes and carrots along with the nutritional yeast, remaining mixed herbs, ground cumin, paprika and pinch of black pepper. Bring to the boil then reduce the heat and simmer for 10 minutes.

5. Add the prepared green beans, cabbage and chickpeas to the pan and simmer for another 5-10 minutes until the vegetables are soft.

6. Whilst the vegetables are cooking, pop the prepared cauliflower florets into a baking tin. Drizzle with a little olive oil and sprinkle over a little black pepper.

7. Place the tray in the oven and roast for 15-20 minutes until the cauliflower is lightly browned and tender.

8. To serve, pour spoonsful of stew into serving bowls and top with 4 cauliflower florets per person. Garnish with pumpkin seeds and serve immediately.