Looking for a hearty, nutritious meal that’s both comforting and healthy? This Cauliflower and Broccoli Stew is exactly what you need. I’ve perfected this recipe to create a rich, creamy vegetable stew that’s packed with nutrients and full of flavor. Whether you’re trying to incorporate more vegetables into your diet or simply love these cruciferous vegetables, this stew delivers both comfort and nutrition in every spoonful.
Ingredients
- 1 large head cauliflower, cut into florets
- 1 large head broccoli, cut into florets
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 carrots, sliced
- 4 cups vegetable broth
- 1 cup milk (or plant-based alternative)
- 2 tablespoons flour
- 1 teaspoon thyme
- Salt and pepper to taste
- 1/2 cup grated parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the flour and cook for 2 minutes, stirring constantly to create a roux.
- Gradually add the vegetable broth while stirring to prevent lumps from forming.
- Add cauliflower and broccoli florets, carrots, and thyme. Bring to a simmer.
- Cover and cook for 15-20 minutes, or until vegetables are tender but not mushy.
- Stir in milk and simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- If using, stir in parmesan cheese just before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 6
Recipe Notes
For the best texture, avoid overcooking the vegetables – they should be tender but still have a slight bite. If you prefer a thicker stew, you can blend about 1/3 of the vegetables and return them to the pot. To make this recipe vegan, simply use plant-based milk and skip the parmesan or use nutritional yeast instead. The stew keeps well in the refrigerator for up to 3 days and actually tastes even better the next day as the flavors continue to develop. If reheating, you might need to add a splash of broth or milk as the stew tends to thicken when stored.
For meal prep, you can cut all the vegetables ahead of time and store them in the refrigerator for up to 2 days. This stew also freezes well – just leave out the milk and add it fresh when reheating. Keep portions in freezer-safe containers for up to 3 months.
Cauliflower and Broccoli Stew
Ingredients
- 1 large head cauliflower cut into florets
- 1 large head broccoli cut into florets
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 2 carrots sliced
- 4 cups vegetable broth
- 1 cup milk or plant-based alternative
- 2 tablespoons flour
- 1 teaspoon thyme
- Salt and pepper to taste
- 1/2 cup grated parmesan cheese optional
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the flour and cook for 2 minutes, stirring constantly to create a roux.
- Gradually add the vegetable broth while stirring to prevent lumps from forming.
- Add cauliflower and broccoli florets, carrots, and thyme. Bring to a simmer.
- Cover and cook for 15-20 minutes, or until vegetables are tender but not mushy.
- Stir in milk and simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- If using, stir in parmesan cheese just before serving.