Why roast the cauliflower separately for this stew?

Roasting the cauliflower in the oven with olive oil and garlic powder adds a golden, lightly crispy texture and deeper savory flavor before it's combined with the stew.

Can I make this stew without an immersion blender?

Yes, you can carefully transfer the cooked carrot and broth mixture to a regular blender and blend until smooth, then return it to the pot before adding the roasted cauliflower and chickpeas.

How can I adjust the spiciness of this Warming Carrot Cauliflower Stew?

The recipe includes 1/2 teaspoon crushed red pepper and optional chile powder; you can increase or decrease these amounts to suit your preferred level of heat.

Can I substitute other beans for the chickpeas in this recipe?

While chickpeas add a great texture, you could substitute other canned beans like cannellini beans or great northern beans, ensuring they are rinsed and drained before adding.

How should I store leftover Warming Carrot Cauliflower Stew?

Store any leftover stew in an airtight container in the refrigerator for up to 3-4 days, or freeze it for up to 2-3 months for longer storage.

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Warming Carrot Cauliflower Stew
[Vegan]

MM By: Meatless Monday

Author Bio

Meatless Monday is a global movement that encourages people to reduce meat in their diet... Read More

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A vibrant orange-yellow Warming Carrot Cauliflower Stew in a bowl, garnished with fresh green parsley, featuring visible roasted cauliflower florets and chickpeas.

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Discover more recipes with these ingredients

Warming Carrot Cauliflower Stew [Vegan]

Dairy Free

Vegan

This comforting stew is the perfect way to warm up over the holidays. Carrots and cauliflower are seasoned with an enticing spice blend to make a saucy stew you and your guests are sure to enjoy.

Ingredients You Need for Warming Carrot Cauliflower Stew [Vegan]

3 tablespoons olive oil, divided
1 clove garlic, minced
1 medium cooking onion, chopped
Fresh ground sea salt and pepper
6 medium/large carrots, peeled and cut into 1/4″ rounds
1/2 teaspoon crushed red pepper
1/4 teaspoon paprika
1/4 teaspoon chile powder (optional – add more or less to taste)
1/4 teaspoon turmeric
4 cups (1 tetra box) of vegetable broth
1 head of cauliflower, chopped into bite-size pieces
1/2 teaspoon garlic powder
1 15oz can of chickpeas, rinsed and drained
Parsley for garnish (optional)

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How to Prepare Warming Carrot Cauliflower Stew [Vegan]

Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
In a large soup pot sauté the onion and garlic in 1 tablespoon of olive oil on medium heat. Season with salt and pepper and cook until onion is translucent.
Stir in the carrots and season with crushed red pepper, paprika, chili powder and turmeric. Add in the vegetable broth, bring to a boil then reduce heat to a simmer and cook until the carrots are tender.
While the carrots are cooking, toss the chopped cauliflower in a large mixing bowl with 2 tablespoons of olive oil, salt and pepper and 1/2 teaspoon of garlic powder.
Spread the cauliflower evenly on the lined baking sheet and roast in the oven until golden and lightly crispy – about 20 -25 minutes.
Once the carrots are tender, remove the pot from the heat and puree the carrot broth mixture with an immersion blender until smooth.
Stir in the roasted cauliflower and chickpeas and warm the stew on medium heat for 10 minutes. Serve garnished with parsley.