Mediterranean Cauliflower Stew

Based on a recipe by Mari Maris

In 2013, chef Mari Maris published the "Groentebijbel" (Vegetable Bible). Her latest cookbook, "GROENTEN" (VEGETABLES), covers everyday potatoes, elegant peas, Sunday sauerkraut, and much more. When Maris was writing this cookbook last year, we sent her an EcoStoof. She used it to make couscous and vegetable stew dishes. The recipe below comes from her new cookbook and has been adapted for the EcoStoof by Iris.

Ingredients for 4 servings

2 onions, cut into thin wedges
2 tablespoons olive oil
1 to 2 teaspoons smoked paprika powder
300 grams red lentils
4 sprigs (lemon) thyme, stripped and chopped
2 cloves garlic, finely chopped
2 tablespoons sud 'n sol tomatoes, cut into strips
2 tablespoons pitted green olives
2 tablespoons capers
2 to 3 stalks celery, sliced ​​4 mm thick
1 cauliflower, including stem, cut into bite-sized pieces
approx. 600 ml herbal broth
approx. 100 grams young soft goat cheese
50g Parmesan cheese, grated
A few halved plum tomatoes for garnish

Preparation

1. In a large, heavy-bottomed pan, sauté the onion in olive oil over medium-high heat. Once translucent, add the smoked paprika powder and let its aroma release for about a minute. Then add the lentils, thyme, garlic, sud 'n sol, olives, capers, and vegetables, but keep a handful of cauliflower and a quarter of the thyme separate. Stir well.
2. After 2 minutes, pour in enough vegetable broth to just cover everything. Bring to a boil, stirring constantly.
3. Reduce the heat and let it simmer gently for 5 minutes with the lid on the pan. Wait until the lid is thoroughly hot.
4. Place in the EcoStoof for at least 1 hour.
5. Spoon the stew into individual dishes, crumble goat cheese over it, and sprinkle with Parmesan cheese. Do you have an oven handy? Then gratinate under the grill or in an oven at 200 °C. It's also 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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GROENTEN (VEGETABLES)

Author: Mari Maris

Dutch Hardcover 9789038810744 Edition: January 1, 2022 512 pages