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Indian-Spiced Roasted Cauliflower Stew

This warm and spicy stew takes its inspiration from a traditional Indian cauliflower and potato dish called Aloo Gobi. The extra step of roasting the cauliflower gives added depth and flavor to the hearty vegetarian stew.  

4-6 servings | 40 Minutes
Indian-Spiced Roasted Cauliflower Stew


Roasted Cauliflower

2 tablespoons olive oil

1 large cauliflower, cut into florets (about 5 cups)

½ teaspoon ground turmeric

½ teaspoon garlic powder

1/4 teaspoon cayenne

½ teaspoon salt



2 tablespoons olive oil

1 medium onion, peeled and chopped

1 teaspoon whole cumin seeds

1 teaspoon whole fennel seeds

2 teaspoons peeled and chopped fresh ginger

2 cloves garlic, minced

2 medium potatoes, peeled and chopped

2 teaspoons ground coriander

1 teaspoon ground turmeric

3 cups broth (chicken or vegetable)

4 canned plum tomatoes, chopped (from one 14-ounce can)

½ cup frozen peas

1 teaspoon salt, or to taste

Optional Additions

Plain Greek yogurt

1/2 cup cooked basmati rice

Cilantro, chopped

Lime wedges

Toasted naan wedges


Drizzle cauliflower with oil and toss with spices. Roast in a preheated 400-degree oven until browned and cooked through, about 20 minutes, tossing halfway through.

While cauliflower is roasting, prep your other vegetables. Heat the remaining oil in the bottom of a large pot over medium-high heat. Once hot, add the cumin seeds and a few seconds later, the fennel seeds. Cook the spices for a few seconds and then add the onions. Stir and cook until the onions are translucent, about 6 minutes. Add the ginger and garlic; stir for 1 minute more.

Turn the heat to medium low and add the ground coriander and turmeric. Stir for 1 minute. Add the potatoes and salt. Add the broth, stir, and bring to a boil over medium-high heat. Cover, lower the heat again, and simmer gently for 15 minutes.

After 15 minutes add the tomatoes, peas and roasted cauliflower. Cook for 5 minutes and use an immersion blender to puree the stew to your desired texture. Taste for seasoning and adjust as needed. Ladle into bowls and serve with a dollop of yogurt, fresh lime and chopped cilantro. Serve with cooked rice and toasted naan for a heartier meal.

Chef's Notes:

Spices lose their strength and flavor with time. Instead of buying a large jar of a spice you won’t use often, try buying a small amount from the bulk section of your grocery store. You can buy as much or as little as you need for a recipe, you’ll save money and your spices will be fresher.