Hands down, my number one-go to stew recipe of all times! Lebanese Cauliflower Stew, super comforting, and I am not sure if the rest of the world understands the love, we Lebanese have for stews. We take them quite seriously and are the most frequent dinners in most Lebanese households, they are hearty, delicious and family friendly. Growing up, Lebanese cauliflower stew was at least a monthly staple in our family. If you like cauliflower, then you will adore this version!
The body of the stew is the fried cauliflower. Do you know that cauliflower is an excellent source of vitamin C and K and also a good source of fiber and folate!! It detoxifies the body and offers a big immunity boost, it is no strange that the Ceneter of Disease Control and Prevention marked it on the list of powerhouse of fruits and vegetables!
The meaty punch in each bite comes from the cooked meat broth that ties the whole stew together with the fall apart meat pieces. Garlic and coriander/ cilantro are the master combinations which add the subtle flavor to the stew! Even if you are not a big fan of cilantro and garlic, don’t skip them, they are the key to brighten and jazz up the flavors – they add so much to the taste!
The sautéed garlic paste and corriander/cilantro are the key to punch up the flavor of all Lebanese stews. The mix will enhance and deepen the flavors that are simmering in the pot! You will love what the sautéed mix will do to your stew!
The stew is excellent the day it’s made, but it even tastes great for leftovers the day or two after it’s made. The cauliflower florets soak up so much flavor goodness.
It takes some time to cook it but believe me, it is well worth the effort. Stew meat cooked up to perfection until the meat falling off the bone.
Like all Lebanese stews, this pairs well with the rice and vermicelli or even with plain rice.
What is the best meat to make cauliflower stew?
I prefer to use lamb shanks, though I will also use oxtail if available, both have a high fat content, resulting in a more flavorful stew.
When to add lemon juice to the cauliflower stew?
Definitely, lemon juice will make the cauliflower stew more mouth-watering, and will brighten the taste and will change the whole flavor profile, but don’t be tempted to add the lemon juice while the stew is still cooking, lemon juice should be added right before cooking finishes, simply to avoid bitterness. If you are a lemon lover, you can add more lemon juice; start with 1 lemon juice, then taste as you go and add more if needed!
Is the recipe keto or low carb?
No it is not, since it is served with rice, but if you need to make it keto, serve it with cauliflower rice instead. I even enjoy it on its own when I am following a low carb diet.
Is the stew gluten-free?
The stew in itself is naturally gluten free, serve with plain rice if you have gluten intolerance, the Lebanese vermicelli rice is not gluten free!
Lebanese Cauliflower Stew (Yakhnet Arnabeet)
Description
Ingredients
- 600 g/ 1 lb 5 oz. lamb shanks/ oxtail/ lamb neck
- 2 large cauliflower heads about 2 kgs both, break into large florets, keep the stems on and discard the leaves if they are still on
- 1 large garlic head crushed
- 1 bunch coriander stems removed, washed, drained and chopped, about 1 cup chopped
- 9 cups water
- ¼ cup sunflower oil to sauté the coriander and garlic
- 4 cups sunflower oil to fry the cauliflower florets
- Salt to taste
- 1 large lemon juiced
For the meat stock:
- 1 onion
- 2 bay leaves
- 1 cinnamon stick
- 2 cardamom pods
Instructions
- Wash the meat and drain, set in a large pot, add 9 cups of water and place on high heat.
- Spoon the scum as it appears, once it reaches a boiling point, add the onion, cardamom pods, cinnamon stick and bay leaves. Cover the pot, reduce heat to low and let it simmer for two hours, or until the meat is fully cooked. Strain the broth and place the meat on a dish to cool down. Shred the meat.
- Working in batches, in a frying pan, heat the oil to an adequate frying temperature and cook the cauliflower florets on each side to a light golden color. Remove with a slotted spoon and drain on paper towels.
- Transfer the meat broth and the shredded meat to a large pot, and bring to a boil.
- Meanwhile, combine the crushed garlic and coriander/ cilantro in a skillet, add the sunflower oil and sauté for a couple of seconds until the cilantro leaves wilt a bit and the mixture brings out a nice aroma, making sure not to burn the mixture. Add the garlic cilantro mix to the meat pot, reduce heat to low, cover up and allow the flavors to mellow together for about 10 minutes.
- Transfer the cauliflower florets to the meat pot, adjust salt to your taste preference, return to a simmer for about 20 minutes, not more. Avoid shaking or stirring the pot to avoid breaking the cauliflower florets. Add lemon juice, simmer for 2 more minutes.
- Serve with rice and vermicelli or even with plain rice. Happy eating!
Notes
5 Comments
Hadia, this is utterly mouthwatering! I love comforting dishes like this!
My family would love this, especially with lamb! Now if it would only cool down enough to make stew 🙂
Cauliflower is just so versatile. I am excited to try this stew!!
I could eat this every night when the temps start dropping here! Total comfort food for the win!
I love how flavorful it looks!! Yummy!