Mediterranean Cauliflower Stew

From a recipe by Mari Maris

In 2013, chef Mari Maris published the Vegetable Bible. Her latest cookbook, "VEGETABLES", features everyday potatoes, elegant peas, Sunday sauerkraut, and much more. When Maris was writing the cookbook last year, we sent her an EcoStoof®. She used it to prepare couscous and vegetable dishes. The following recipe is from her new cookbook and was adapted by Iris for the EcoStoof®.

Ingredients for 4 people

2 onions, finely diced
2 tbsp olive oil
1 - 2 tsp smoked paprika powder
300 g red lentils
4 sprigs (lemon) thyme, picked and chopped
2 cloves garlic, finely chopped
2 tbsp Sud'n Sol tomatoes, cut into strips
2 tbsp pitted green olives
2 tbsp capers
2-3 stalks celery, cut into 4mm pieces
1 cauliflower including stem, cut into bite-sized pieces
approx. 600 ml vegetable broth
approx. 100 g young soft goat cheese
50 g Parmesan cheese, grated
A few halved cherry tomatoes for garnish

Preparation

1. In a large, heavy-bottomed pan, sauté the onion in olive oil over medium heat. When translucent, add the smoked paprika powder and wait one minute for the aroma to develop. Then add the lentils, thyme, garlic, Sud'n Sol tomatoes, olives, capers, and vegetables. Reserve a handful of cauliflower and a quarter of the thyme. Stir everything well.
2. After two minutes, pour in the vegetable broth until everything is covered. Bring to a boil while stirring.
3. Reduce the heat and let everything simmer for five minutes with the lid on the pot. Wait until the lid is properly hot.
4. Place the pot in the EcoStoof® for at least one hour.
5. Spoon the stew into four bowls, crumble the goat cheese over it, and sprinkle with Parmesan. Is the oven nearby? Gratinate everything in the oven at 200°C. It also tastes delicious without grilling, for example, when camping.
6. Garnish with halved tomatoes, cauliflower pieces, or olives.

Read the interview with Mari Maris here

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VEGETABLES

Author: Mari Maris

Dutch Hardcover 9789038810744 Print: January 1, 2022 512 pages