Heat a stock pot with a medium heat and add in the olive oil

In the meantime, finely chop the onion, roughly chop the garlic and finely chop the red & green bell pepper

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

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

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

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

After 10 to 15 minutes and the cauliflower florets are tender, remove the stock pot from the heat

Transfer the stew into serving dishes and garnish with fresh parsley, enjoy!