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Coconut Cauliflower Stew

This hearty stew is packed with delicious flavours and wholesome ingredients, and perfect for any day of the week.

I served this cosy stew over buttery sweet potato mash for an ultimate nutritious comforting meal!


  • 2 Bell peppers (sweet peppers), diced

  • 1 small Cauliflower (leaves & stems)

  • 3 small Tomatoes, roughly chopped

  • 3 Pimentos (seasoning peppers), diced

  • 1/4 Cup fresh chopped Parsley

  • 1 Tbl Virgin Coconut Oil

  • 1 1/2 tsp Paprika

  • 1 1/2 tsp Turmeric

  • 1 1/2 tsp Coriander

  • 1 1/2 tsp Fenugreek

  • 1/4- 1/2 tsp Ceylon Cinnamon

  • 1 Tbl Coconut Sugar

  • 1/2 - 1 tsp grated Ginger

  • 3/4 Cup Water

  • 1 cup fresh Coconut Milk (or sub for canned coconut milk)

  • Himalayan pink salt to taste


  1. Sauté tomatoes, pimentos and seasonings in coconut oil until fragrant and the toamtoes have cooked down.

  2. Stir in the coconut sugar and parsley. Then add the veggies and mix well.

  3. Add the water, grated ginger, and salt.

  4. Cover and allow to cook for 8 minutes or until the Cauliflower is tender.

  5. Stir in the coconut milk and allow to cook for another 2-5 minutes then turn off the heat.

  6. Using an immersion blender, puree some of the veggies and sauce to create a thicker stew.

  7. Serve over warm buttery sweet potato mash for the ultimate comfort meal. You can serve this stew with rice or any grain that you like. Or you can enjoy as is!

Note: I broke apart and chopped the cauliflower into small florets and used some of the leaves and a few stems (I discarded the hard stalk). This was a great way to use most of the cauliflower, as well as add extra nutrients and texture to the stew.

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