Are you looking for healthy recipes to start the new year? This stew will be a good start and if you are not a fan of cauliflower, try this dish and I am almost sure that you will change your mind. This stew is easy to make, healthy and very inexpensive. Serve this stew with rice for great vegan dinner.
Serves 66 cups cauliflower floret1/4 cup olive oil1 medium onion, chopped2 large baking potatoes, peeled and cut into 1-inch cubes1 32-ounces can diced tomato or crushed tomato with juice1 16-ounce can cooked garbanzo beans, drained4 cloves garlic, mashed1 teaspoon freshly ground coriander1/2 cup chopped fresh cilantrosalt and pepper to taste-Place the florets in bowl, drizzle with 2 tablespoons of olive oil, toss well, and then place the florets on a cookie sheet and broil until golden. Remove from the oven and set aside.-In a heavy pot, heat the rest of the olive oil and saute the onion for few minutes. Add the garlic and the ground coriander. Stir and cook for one minute.-Add the diced tomatoes, 4 cups of water, salt and pepper and bring to a boil.-Drop the diced potatoes, stir, bring back to a boil. Cover and cook over medium heat until the potatoes are done but not mushy.-Add the garbanzo beans and the cauliflower, stir gently and continue to cook over low heat for 5 minutes.-Add the cilantro, stir and turn the heat off. Serve with rice.