Vegan Cajun Cauliflower Stew

🥘 Ingredients

• basmati rice
  1 c
• cajun spice blend (divided)
  2 tbsp
• cauliflower florets
  20 oz
• celery
  5 oz
• cooking oil (divided)
  2 tbsp
• curlery
  5 oz
• diced tomatoes
  28 oz
• flour
  2 tbsp
• green bell pepper
  2 unit
• onion
  2 unit
• parsley
  1/2 oz
• pepper
• salt
• veggie stock concentrate (divided)
  4 unit
• water
  ¾ cup, 1¼ cups

🍳 Cookware

• baking sheet
• small pot
• large pot

1. 

   1

    Adjust rack to top position and preheat oven to 425. Wash and dry all produce. Cut cauliflower florets into bite-sized pieces if necessary. Halve, peel, and finely dice onion . Core, deseed, and finely dice green bell pepper . Finely dice celery . Pick parsley leaves from stems; mince leaves.

   cauliflower florets: 20 oz, onion: 2 unit, green bell pepper: 2 unit, celery: 5 oz, parsley: 1/2 oz
2. 

   2

    Toss cauliflower on a baking sheet with a large drizzle of cooking oil , half the cajun spice blend , salt , and pepper . Roast on top rack until tender and golden brown, ⏱️ 20-25 minutes .

   cooking oil: 2 tbsp (divided), cajun spice blend: 2 tbsp (divided), salt, pepper
3. 

   3

    Meanwhile, in a small pot , combine basmati rice , half the veggie stock concentrate , ¾ cup water (1½ cups for 4 servings), a drizzle of oil, salt, and pepper. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   basmati rice: 1 c, veggie stock concentrate: 4 unit (divided), water: ¾ cup
4. 

   4

    Heat a large drizzle of oil in a large pot over medium-high heat. Add onion, bell pepper, and using curlery ; cook until browned and softened, ⏱️ 6-8 minutes . Season generously with salt and pepper. Add another drizzle of oil to pot. Sprinkle in flour and remaining Cajun Spice Blend; cook, until lightly toasted, ⏱️ 1-2 minutes .

   curlery: 5 oz, flour: 2 tbsp
5. 

   5

    Add diced tomatoes , remaining stock concentrates, and 1¼ cups water (2½ cups for 4 servings) to same pot; stir to combine, scraping up any browned bits from bottom of pot. Bring to a boil, then reduce heat to low, cover, and simmer until slightly thickened, ⏱️ 7-10 minutes . Stir in roasted cauliflower and half the parsley. Taste and season with salt and black pepper.

   diced tomatoes: 28 oz, water: 1¼ cups
6. 

   6

    Fluff rice with a fork. Divide rice between bowls and serve stew alongside rice. Garnish with remaining parsley and serve.