Happy Meatless Monday.
Today I'm writing you from gorgeous Palm Springs California - currently soaking up some morning sunshine and beautiful mountain vistas and looking forward to an afternoon hike.
But for right now - back to Meatless Monday business!
Its hard to feel like having stew when it is a zillion degrees and sunny here in Cali - however in many parts of the world the crisp fall air is chilling everyone out and some warm, grounding food is just what the body needs to feel well.
Enter the Roasted Cauliflower Stew.
The roasted cauliflower in this tomato based stew adds a wonderful earthy flavour. Cauliflower is packed with tons of vitamin C, potassium and fibre - all of which work to keep your immune system healthy which is so key when the weather starts cooling off.
This recipe is quick and keeps well as leftovers for tomorrow's lunch or in the freezer for a chilly winter day when you have no time to cook. Try it a big hunk of crispy, fresh baked multigrain bread. Yum.
Roasted Cauliflower Stew
1 large head of cauliflower, cut into 2 inch pieces
2 Tbsp olive oil, divided
1 tsp garlic powder
1/2 white onion, chopped
2 cloves of garlic, minced
2 medium carrots, sliced into rounds
1 medium white potato, cut into small cubes
1 can of garbanzo beans, rinsed and drained
1 can or jar of diced tomatoes with their juices
2 cups vegetable broth
1 tsp cumin
freshly ground sea salt and pepper to taste