Moroccan-Style Cauliflower Stew with Cannellini Beans
Rich in fiber and warming Moroccan spices, this flavorful stew makes a hearty meal when combined with a baked potato, cooked grains or a fresh side salad.
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Ingredients
- 2 tbsp olive oil + additional for drizzling
- 1 large carrot, halved lengthwise and thinly sliced
- 1 yellow onion, diced
- 6 large cloves garlic, minced
- 1 tsp sea salt, or to taste
- 1 tsp each ground cumin, turmeric and cinnamon
- 8 large Roma tomatoes, diced (about 5 cups)
- 1 head cauliflower, trimmed and chopped into 1-inch florets (about 6 cups)
- 4 cups low-sodium vegetable broth
- 1/3 cup unsweetened raisins
- 1 1/2 cups cooked cannellini beans (or 1 15-oz BPA-free can, drained and rinsed)
- 20 pitted green olives, thinly sliced
- 6 tbsp finely chopped fresh cilantro, for serving
Preparation
1. In a large heavy-bottomed pan on medium, heat oil. Add carrot and onion and cook for 3 minutes, stirring occasionally. Add garlic, salt, cumin, turmeric and cinnamon and cook for 30 seconds, stirring constantly. Add tomatoes and cauliflower and cook for 3 minutes more, stirring often.
2. Add broth and raisins; increase heat to high to bring to a boil. Cover and reduce heat to medium-low; simmer for 40 minutes.
3. Stir in beans and olives and cook, covered, for 10 minutes more. Divide among plates and top each serving with 1 tbsp cilantro and drizzle with additional oil.
Nutrition Information
- Serving Size 2 cups
- Calories 242
- Carbohydrate Content 36 g
- Cholesterol Content 0 mg
- Fat Content 8 g
- Fiber Content 9 g
- Protein Content 8 g
- Sodium Content 615 mg
- Sugar Content 18 g
- Monounsaturated Fat Content 6 g
- Polyunsaturated Fat Content 1 g