Plant-Based

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.

Servings
6
Prep Time
30 min
Cook Time
50 min
Duration
80 min

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