---
title: Vegan Cajun Cauliflower Stew
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-cajun-cauliflower-stew-63ec0776fdd527852602a58c
servings: 2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Medium
allergens:
  - Wheat
tags:
  - Vegan
  - Calorie Smart
  - Sodium Smart
  - New
rating: 4.0
rating_count: 493
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many found it tasty, but some wanted more depth and spice. Try adding extra Cajun seasoning or a splash of vinegar for zing.
  - theme: Ease of prep
    text: Simple to make, though a bit time-consuming. Roasting the cauliflower separately keeps it from getting mushy in the stew.
image: "https://images.recipes.furrysalamander.com/vegan-cajun-cauliflower-stew.avif"
---

Wash and dry all produce. Cut cauliflower into bite-size pieces if necessary. Halve, peel, and finely dice @onion{1%unit}. Core, deseed, and finely dice @green bell pepper{1%unit}. Finely dice @celery{2%stalks}. Pick @parsley{2%tbsp} leaves from stems; mince leaves.

Toss @cauliflower florets{1%lb} on a #baking sheet{} with a large drizzle of @cooking oil{2%tbsp}, half the @cajun spice blend{2%tbsp}, @salt{1%tsp}, and @black pepper{1%tsp}. Roast on top rack until tender and golden brown ~{20%minutes}.

Meanwhile, in a #small pot{}, combine @basmati rice{½%cup}, half the @veggie stock concentrate{2%unit}, ¾ cup water, a drizzle of oil, salt, and pepper. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to serve.

Heat a large drizzle of oil in a #large pot{} over medium-high heat. Add onion, bell pepper, and celery; cook, stirring occasionally, until browned and softened ~{6%minutes}. Season generously with salt and pepper. Add another drizzle of oil to pot. Sprinkle in @flour{2%tbsp} and remaining Cajun Spice Blend; cook, stirring, until lightly toasted ~{1%minute}.

Add @diced tomatoes{14%oz}, remaining stock concentrates, and 1¼ cups water 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 cook until slightly thickened ~{7%minutes}. Stir in roasted cauliflower and half the parsley. Taste and season with salt and pepper.

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