Name: Roasted Cauliflower Stew
Prep time: 50 min
Cook time: 29 min
Ingredients: 2 heads cauliflower (left whole); 1 lb portobello mushrooms (cleaned, stemmed and halved); 8 Campari tomatoes; 1 whole head of garlic (peel as much of the outer paper off as possible, leave whole); 1 lb new potatoes (halved or quartered); 6 carrots (peeled and chopped into 2” pieces); 1 red onion (skin removed, cut into eighths and gently pulled apart); 2 C peas; 5 stems fresh oregano; 6 C vegetable stock + 1 C Water; 1 Tbsp. kosher salt; 2 tsp. freshly ground black pepper; ¼ C extra virgin olive oil; 1 Tbsp. smoked paprika; 2 tsp. garlic salt

Chef Jillian Lane invites you to try her delicious Roasted Cauliflower Stew, perfect for a cozy night in or a gathering with friends and family. With a mix of fresh ingredients, this vegan dish for eight promises a fall-inspired experience. The stew celebrates seasonal ingredients and plant-based creativity. Enjoy the essence of autumn with each spoonful.

Roasted Cauliflower Stew

Chef Jillian Lane offers a delicious Roasted Cauliflower Stew that's ideal for a cozy night in or sharing with loved ones. This vegan dish serves 8 and features a mix of fresh, vibrant ingredients for a flavorful experience.

Print Recipe Pin Recipe

Prep Time 50

Cook Time 29

Course Main Course

Cuisine American

Servings servings

Equipment

1 Dutch oven

Ingredients

2 heads cauliflower left whole
1 lb portobello mushrooms cleaned, stemmed and halved
8 Campari tomatoes
1 whole head of garlic peel as much of the outer paper off as possible, leave whole
1 lb new potatoes halved or quartered
6 carrots peeled and chopped into 2” pieces
1 red onion skin removed, cut into eighths and gently pulled apart
2 C peas
5 stems fresh oregano
6 C vegetable stock + 1 C Water
1 Tbsp. kosher salt
2 tsp. freshly ground black pepper
¼ C extra virgin olive oil
1 Tbsp. smoked paprika
2 tsp. garlic salt

Instructions

Preheat oven to 400 F
On the stove top, preheat a large Dutch oven with 2 Tbsp. olive oil over medium high heat.
Slice the stem off the cauliflower heads, just to the base. Using a sharp knife, cut into the bottom of the stem about an inch into the bottom of the cauliflower heads to allow the steam and broth to penetrate. Place them stem side down in the Dutch oven, rub the remaining olive oil over each head of cauliflower and sprinkle on the smoked paprika and garlic salt. Add the remaining ingredients, except the tomatoes and the peas, reserve for later.
Allow to simmer on the stove top for 30 minutes, stirring occasionally. Add the tomatoes and cover. Place the Dutch oven into the preheated oven and allow to cook, covered for 25 minutes.
Remove the lid and baste the cauliflower with the hot broth, cook for another 20 minutes uncovered until veggies are fork tender. Remove from the oven and stir in the peas. Carefully remove the head of garlic and gently squeeze the garlic back into the vegetables, careful not to drop any of the peel into the stew. Gently stir to incorporate.
Ladle out 1 cup of broth into a small sauce pot and heat to med-high. Make a slurry with 1 Tbsp corn starch and 2 Tbsp. water and add to the broth slowly to thicken into a gravy.
Dish out the stew into individual bowls and spoon the gravy over to taste.
Serve immediately.