Vegan Cajun Cauliflower Stew over Basmati Rice

Name: Vegan Cajun Cauliflower Stew over Basmati Rice
Yield: 2 servings
Cuisine: Cajun
Ingredients: 1 Bell Pepper; 2 Egg; 1 Onion; 14 oz Canned Tomatoes; 1 tbsp Cajun Spice Blend; 10 oz Cauliflower; 1/4 oz Parsley; 1 tbsp All-Purpose Flour; 2 1/2 oz Celery; 1/2 cup Rice; tsp Salt, tsp; tsp Black Pepper, tsp; 6 tsp Cooking Oil, tsp

By Recipe0 System

Cue the Zydeco music, because we’re taking you to the bayou! You’ll start by roasting up spiced cauliflower for this Cajun-inspired vegan stew. Meanwhile, the Creole holy trinity—onion, celery, and bell pepper—is happily caramelizing to the sound of a brass band off in the distance. A dose of tomatoes rounds it all out, and this delicious dish is ready in no time to ladle over fragrant, long-grain basmati rice. Like they say in NOLA: Laissez les bon temps roulez (Let the good times roll)!

Cajun

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Bell Pepper
2 Egg
1 Onion
14 oz Canned Tomatoes
1 tbsp Cajun Spice Blend
10 oz Cauliflower
1/4 oz Parsley
1 tbsp All-Purpose Flour
2 1/2 oz Celery
1/2 cup Rice
tsp Salt, tsp
tsp Black Pepper, tsp
6 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut cauliflower into bite-size pieces if necessary. Halve, peel, and finely dice onion. Core, deseed, and finely dice bell pepper. Finely dice celery. Pick parsley leaves from stems; mince leaves.
2

Toss cauliflower on a baking sheet with a large drizzle of oil, half the Cajun Spice Blend (you’ll use the rest later), salt, and pepper. Roast on top rack until tender and golden brown, 20-25 minutes.
3

Meanwhile, in a small pot, combine rice, half the stock concentrates, ¾ cup water (1½ cups for 4 servings), a drizzle of oil, salt, and pepper. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4

Heat a large drizzle of oil in a large pot over medium-high heat. Add onion, bell pepper, and celery; cook, stirring occasionally, until browned and softened, 6-8 minutes. Season generously with salt and pepper.

Add another drizzle of oil to pot. Sprinkle in flour and remaining Cajun Spice Blend; cook, stirring, until lightly toasted, 1-2 minutes more.
5

Add diced tomatoes, remaining stock concentrates, and 1¼ cups water (2½ cups for 4 servings) to same pot; stir to combine, scraping up any browned bits from bottom of pot.

Bring to a boil, then reduce heat to low, cover, and cook until slightly thickened, 7-10 minutes.

Stir in roasted cauliflower and half the parsley. Taste and season with salt and pepper.
6

Fluff rice with a fork.

Divide rice between bowls on one side; serve stew alongside rice. Garnish with remaining parsley and serve.

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