Cauliflower stew with meat

Ingredients

• 500 gbeef or poultry
• 1cauliflower
• 2 tablespoonsflour
• 200 gtomato purée
• 1–2tomatoes
• 1 bunchfresh herbs

Instructions

1. 1

   Cook the meat

   Wash the meat, cut it into pieces and cook it gently in water with oil until tender.

2. 2

   Add the cauliflower

   Wash the cauliflower and separate it into florets. Add it to the cooked meat and simmer until the cauliflower is cooked.

3. 3

   Make the tomato sauce

   Blanch and peel the tomatoes, then chop them finely. Once the cauliflower is cooked, add the tomatoes, tomato purée and flour to the stew.

4. 4

   Finish with herbs

   Bring the stew back to a boil, then stir in the chopped herbs at the end.

What is cauliflower stew with meat?

This is a home-style Romanian stew pairing meat with cauliflower in a tomato-rich sauce. The recipe uses familiar ingredients and a gentle simmer rather than complicated preparation.

Tomatoes and tomato purée give the broth a rounded, savoury flavour, while flour helps thicken it. Fresh herbs added at the end bring a brighter finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 30g protein, 21g carbs, 12g fat.

The meat provides most of the protein and some of the fat, while the cauliflower, flour and tomato ingredients contribute carbohydrates; any oil used also adds fat. Pair a serving with a green salad or another non-starchy vegetable for a balanced plate.

Choosing the meat

Beef: Cut it into similarly sized pieces so they cook at a similar pace. It may need longer to become tender than poultry.

Poultry: Use pieces that suit a stew and check that they are cooked through before serving. The recipe allows either option, so choose according to what you have.

Preparing the cauliflower

Even florets: Separate the cauliflower into pieces of roughly similar size for more even cooking. Rinse them well before adding them to the pot.

Gentle simmer: Once the florets go in, cook until tender rather than letting them fall apart. Stir carefully to keep their shape.

Thickening the tomato sauce

Flour: Add it along with the tomatoes and tomato purée after the cauliflower has cooked, as directed. Stir it into the liquid so it does not remain in dry lumps.

Tomatoes: Blanching makes them easier to peel, and chopping them finely helps them blend into the sauce.

Checking doneness

Meat: The first stage is complete when the pieces are tender. Beef can take longer than poultry, so judge by tenderness rather than relying on the total time alone.

Cauliflower: It should be soft enough to eat but still hold together. After adding the flour and tomatoes, bring the stew to a boil once more.

Serving the stew

Serve it hot, with the meat and cauliflower surrounded by the tomato sauce. Bread, rice or boiled potatoes can make the meal more substantial.

Add the chopped herbs just before serving so their fresh flavour remains noticeable.

Recipe notes & tips

• Cut the meat into evenly sized pieces to help it cook at a similar rate.
• Keep the heat gentle while the meat cooks so the liquid simmers rather than boils vigorously.
• Separate the cauliflower into florets of similar size for more even cooking.
• Stir well when adding the flour to help it disperse through the sauce.
• Add the chopped herbs at the end to preserve their fresh flavour.

Variations

• Use beef: Allow extra simmering time if needed to make the pieces tender.
• Use poultry: Choose this option for a different, often quicker-cooking version.
• Adjust the tomatoes: Use one or two tomatoes, as available, alongside the tomato purée.
• Change the herbs: Use a fresh herb or a mixture that suits the meal.
• Serve with a side: Add bread, rice or boiled potatoes alongside the stew.

Common mistakes to avoid

• Uneven meat pieces: Cut them to a similar size so they cook more evenly.
• Overcooked cauliflower: Simmer until tender and handle the florets gently to keep them intact.
• Lumpy flour: Stir it into the stew thoroughly when adding it with the tomato ingredients.
• Rushing the meat: Continue cooking until tender, allowing more time for beef if necessary.
• Herbs added too early: Stir them in at the end as the recipe directs.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot throughout, adding a little water if the sauce has thickened.

Frequently asked questions