This Spanish Cauliflower Stew, known as Ajoharina al Estilo de Villacarrillo, is what simple and honest food is all about. We’re talking a ton of great flavors, easy to make and done in about 40 minutes. Serve this stew next to a crunchy baguette and a bottle of Spanish red wine for a delicious meal.
To make this recipe, I used a head of fresh cauliflower. You can also use frozen cauliflower florets if you like. Just make sure to fully thaw out beforehand and then pat completely dry. For the liquid, I used homemade vegetable broth, but you can also use chicken broth or even beef broth.
What makes this stew special is adding flour to it. This is what helps thicken the broth and give it that stew like texture. To make this recipe gluten-free, just substitute the flour for half the amount of corn starch.
TIPS & TRICKS to Make this Recipe: This stew will hold for up to 3 to 4 days in the fridge and up to 3 months in the freezer. When reheating, add in more liquid as needed to ensure the mixture is not too thick.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL I USED (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make this Spanish Cauliflower Stew
Spanish Cauliflower Stew | Ajoharina al Estilo de Villacarrillo
Ingredients
- 2 tbsp extra virgin olive oil 35 ml
- 1 onion
- 6 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp ground cumin 1.50 grams
- 2 tomatoes
- 1/4 cup all purpose flour 30 grams
- 1 liter vegetable broth 4 1/4 cups
- 1 head cauliflower 1.5 lbs / 675 grams
- sea salt & black pepper
- fresh parsley
Instructions
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Heat a stock pot with a medium heat and add in the olive oil
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In the meantime, finely chop the onion, roughly chop the garlic and finely chop the red & green bell pepper
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Add the chopped vegetables into the stock pot, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika and cumin, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer
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After 3 to 4 minutes and the grated tomatoes have slightly thickened, add in the flour, mix continuously, after 2 minutes slowly add in the vegetable broth while mixing continuously, then turn it up to a high heat
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In the meantime, remove the outer leaves from the head of cauliflower, then cut the head into 4 evenly sized pieces and cut off the florets from the stem, then cut the bigger florets into smaller bite-size pieces, add them into a colander and rinse under water
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Once the broth comes to a boil add in the florets of cauliflower, mix together, then place a lid on the stock pot and lower to a low-medium heat
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After 10 to 15 minutes and the cauliflower florets are tender, remove the stock pot from the heat
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Transfer the stew into serving dishes and garnish with fresh parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to Make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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