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Lamb and cauliflower make an excellent pairing in this hearty lamb and cauliflower stew with so many sweet flavors. The thing is, a warm and hearty meal, especially a soup or stew such as this, is essential during the winter months. Trying it out is a good idea.
Cauliflower is a cruciferous vegetable that is extremely versatile. It is related to broccoli, kale, bok choy, and Brussels sprouts. Cauliflower is a low-growing plant whose head resembles a cabbage when enclosed within its large green leaves. Its cream-colored head with tight knit florets is revealed when it opens up. It is both delicious and healthy. This is the type of food that everyone enjoys.
Cauliflower can have a bitter aftertaste when eaten raw. When cooked as is, it has a mild, nutty flavor that some people describe as slightly sweet.
Benefits of Cauliflower Stew
Cauliflower is high in vitamins C, B1, B2, B3, B6, and K. It is low in fat, high in folate, and a good source of dietary fibre, which promotes gut and digestive health (B9). This vegetable has anti-inflammatory properties as well as important antioxidants.
Lamb and Cauliflower Stew Recipe
This recipe for Lamb and Roasted Cauliflower Stew with Harissa amps up the heat with the addition of spiciness from harissa, a hot chili pepper paste commonly used in Middle-Eastern cooking.
This is a hearty stew with lamb and cauliflower that is very filling. The combination of spicy harissa and sweet dates is delicious.
If you want, you could easily convert this recipe into a slow cooker recipe. Instead of cooking on the stove for 2 hours, place everything in your slow cooker on high for 4 hours.
Lamb and Cauliflower Stew
Ingredients
- 5 tablespoons olive oil
- 4 tablespoons unsalted butter softened and divided (omit for dairy free)
- 2 pounds boneless lamb shoulder trimmed and cut into 2″ pieces
- salt and black pepper to taste
- 5 cloves garlic minced
- 4 whole tomatoes from a 14oz can of whole tomatoes ~1/2 of the can, chopped
- 2 red onions minced
- 1 ⁄2 head cauliflower cut into large florets
- 1 ⁄3 cup dry white wine
- 1 ⁄4 cup tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 5 cups beef stock
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- 1 ⁄3 cup jarred harissa
- 8 pitted dates roughly chopped
- 1 ⁄2 teaspoon smoked paprika
- 1 ⁄4 cup sliced almonds toasted
Instructions
- Add the olive oil and 2 tablespoons butter to a large pot over medium high heat. Season the lamb with salt and pepper. Working in batches, add the lamb to the pot, cooking until browned on all sides. Transfer the lamb to a plate and continue with the remaining lamb (about 20 minutes total).
- Add your garlic, tomatoes and onions to the pot. Cook, stirring occasionally, until golden brown, about 10 minutes.
- Add the white wine, tomato paste, cumin and cinnamon. Cook, stirring for 3 minutes.
- Add back in the lamb and the beef stock. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 2 hours.
- While waiting for the stew to cook, heat your broiler to high. Stir the remaining 2 tablespoons butter (or olive oil for dairy free) and smoked paprika together in a medium sized bowl. Add the cauliflower florets, stirring to combine. Season with salt and pepper.
- Add to a baking sheet and broil until cauliflower is slightly browned and chewy, about 10 minutes, stirring every few minutes.
- Lightly toast your almonds until fragrant.
- Stir in the cornstarch mixture and return to a boil. Reduce the heat to medium and stir in the harissa and dates. Season with salt and pepper and cook for another 5 minutes.
- When ready to serve, ladle the stew into bowls. Top with the charred cauliflower and toasted almonds.
