Ingredients
Recipe Yield
Total Time
- 600 g cauliflower, cut into florets
- 4 stalks celery, diced
- 100 g onion, diced
- 3 cloves garlic, minced
- 20 ml olive oil
- 800 ml vegetable broth
- 200 ml coconut milk (full-fat)
- 20 g all-purpose flour
- 5 g dried thyme
- 5 g dried rosemary
- 1 bay leaf
- Salt and pepper
- Fresh parsley, chopped for garnish
As winter settles in, there’s nothing like a warm, hearty stew to bring comfort to your table. This Creamy Cauliflower and Celery Stew takes two simple ingredients and transforms them into a rich, velvety dish perfect for cozy evenings. Infused with thyme, rosemary, and garlic, and made creamy with coconut milk, it’s a dish that feels both indulgent and nourishing. Whether served as a starter or a light meal, this stew is sure to warm you from the inside out. Let’s get cooking!
Preparation:
In a large pot, heat olive oil over medium heat. Add diced onion and celery. Sauté for 5-7 minutes, until softened.
Add minced garlic, dried thyme, dried rosemary, and a bay leaf to the pot. Sauté for another 1-2 minutes until fragrant.
Add cauliflower florets to the pot. Pour in vegetable broth, enough to cover the vegetables. Bring to a boil, then reduce heat to medium-low. Simmer for 15-20 minutes, until cauliflower is tender.
In a small bowl, whisk together coconut milk and all-purpose flour until smooth. Gradually stir the mixture into the stew, stirring constantly to avoid lumps. Simmer for another 5-7 minutes, until the stew has thickened slightly.
Season the stew with salt and pepper to taste. Remove the bay leaf.
Serve hot, garnished with chopped fresh parsley.
Enjoy!