Ham in the stew of cauliflower by Moroccan motifs you can substitute baked chicken or Turkey.

  • Servings: 4
  • Cooking time: 35

Stew of cauliflower – recipes

Knuckle of pork smoked or baked 125 Grams
Red onion 1 Piece
Cauliflower (head) 1 Piece
Vegetable oil 1 tablespoon
Paprika ground 1 tablespoon
Cumin ground 1 teaspoon
Tomatoes, canned slices 800 Grams
Chickpeas boiled 400 Grams
Coriander chopped 1 Cup

Method of preparation

  1. In a large saucepan heat the oil and saute the onion until soft, add the florets of cauliflower and cook for a further 5 minutes, then sprinkle in the paprika and cumin.

  2. Add to the pot tomatoes, hot broth, sliced ham or smoked pork and boiled chickpeas. Stir the stew with cauliflower and meat, increase the heat and bring to a boil. Turn down the heat and simmer the stew for 5-10 minutes until cooked cauliflower.

  3. Add to the pan almost all the cilantro, salt and pepper to taste. Serve the vegetable stew with cauliflower and meat with fresh bread, garnished with remaining cilantro.

  4. Now you know how to cook ragout of cauliflower! Bon appetit!

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