Chili Tri-Color Cauliflower Stew
Colorful, spicy and full of flavor side dish made with cauliflower, garlic, chilly and evo. Simple is best!
If you are looking for a winter-friendly, easy and tasteful side dish, look no further. This recipe checks all the boxes:
a) it’s simple to make
b) calls for super simple and basic ingredients
c) it’s flavorful
d) it’s beautiful!
I don’t know about you, but cauliflower is among my top most favorite veggies. The other day while shopping at the local wet market in my hometown here in Lecce, my eyes fell on these beautiful, super colorful cauliflowers: green, purple and orange!!!!!
It was love at first sight! So I bought them, brought them home and used them to make this easy but super tasty chili stew.
- 1 small size head of green cauliflower
- 1 small size head of orange cauliflower
- 1 small size head of purple cauliflower
- 2 tbsp extra virgin olive oil
- salt and ground pepper
- 1 tsp chili powder
- 2-4 cloves garlic
- 1/4 cup grated parmesan cheese
Start by cutting off florets and wash them under running water
In a skillet heat up the EVO and garlic until the cloves turn golden-brown in color. Use low-medium heat, you want to slowly infuse the oil with garlic flavor
Add the cauliflower florets, chili powder, season with salt and pepper and stir on medium heat for a few minutes. Add 1/2 cup of water, cover with a lid and let it simmer on low until the cauliflower is tender and water has reduced
Sprinkle the parmesan cheese and bake grill it until slightly crispy
Serve it up right away 🙂
This makes a perfect side-dish or casserole to serve at a dinner party.