Cookies on the website:

We use cookies on this site to ensure that we give you the best experience whilst using this service. Should you wish to change your cookie settings, you can do so at any time. For more information on the cookies used, please click here.


Creamy Cauliflower Stew

By Jen G on 24th Sep, 2019

Creamy Cauliflower Stew


  1. Finely chop or grate the garlic 
  2. Finely slice / shred the leek as thin as you can.
  3. Remove all the green from the cauli and shred the whole head into small pieces, chop chop chop the heck out of it. For an easy life, pulse the florets a couple of times in your food processor.
  4. In a good heavy bottom pot with a lid that fits add the olive oil and butter. Melt 'til the butter sizzles but does not brown. Keep on a medium heat.
  5. Add the leek, garlic and salt to the buttery oil and sweat for 1-2 mins. 
  6. Add in the shredded cauli and sweat for 1 min mixing all the time to combine. Pop the lid on and sweat for 5-6 mins checking once or twice that it's not so hot that it browns. 
  7. Add in the milk and nutmeg and cook for a further 10 minutes 'til all has yielded and given up its structure and become a lovely cauli stew. 
  8. Serve with fish, roast meat or eggs.

Recipe Notes

  • Serve with crispy skinned cod fillets, any roast meat or in a big bowl with a poached egg nestled in the centre and a grating of parmesan or any posh cheese over the top for a lush veggie supper. 
  • Crisp white wine like a Gavi is a good friend.
  • Heavenly with gammon and a parsley sauce.  
winter  / vegetarian  / stew
Twitter Google + Facebook Pinterest LinkedIn Email