{"id":8541,"date":"2019-07-11T22:03:36","date_gmt":"2019-07-11T22:03:36","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=8541"},"modified":"2024-11-14T23:46:49","modified_gmt":"2024-11-14T23:46:49","slug":"lebanese-cauliflower-stew","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/lebanese-cauliflower-stew\/","title":{"rendered":"Lebanese Cauliflower Stew"},"content":{"rendered":"

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!<\/p>\n

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The body of the stew is the fried cauliflower.\u00a0 Do you know that cauliflower is an excellent source of vitamin C and K and also a good source of fiber and folate!!\u00a0 It detoxifies the body and offers a big immunity boost, it is no strange that the Ceneter of\u00a0Disease Control and Prevention<\/a>\u00a0marked it on the list of powerhouse of fruits and vegetables!<\/p>\n

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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\u2019t skip them, they are the key to brighten and jazz up the flavors \u2013 they add so much to the taste!<\/p>\n

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The saut\u00e9ed garlic paste and corriander\/cilantro are the key to punch up the flavor of all Lebanese stews.\u00a0 The mix will enhance and deepen the flavors that are simmering in the pot! You will love what the saut\u00e9ed mix will do to your stew!<\/p>\n

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The stew is excellent the day it\u2019s made, but it even tastes great for leftovers the day or two after it\u2019s made. The cauliflower florets soak up so much flavor goodness.<\/p>\n

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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.<\/p>\n

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Like all Lebanese stews, this pairs well with the rice and vermicelli<\/a> or even with plain rice.<\/p>\n

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What is the best meat to make cauliflower stew?<\/h2>\n

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.<\/p>\n

When to add lemon juice to the cauliflower stew?<\/h2>\n

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\u2019t 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!<\/p>\n

Is the recipe keto or low carb?<\/h2>\n

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.<\/p>\n

Is the stew gluten-free?<\/h2>\n

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!<\/p>\n

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Lebanese Cauliflower Stew (Yakhnet Arnabeet)<\/h2>\n\n