---
title: Vegan Cajun Cauliflower Stew
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/vegan-cajun-cauliflower-stew-63ec626f6dd527852602c58c"
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: middle
allergens:
  - Heat
sources: [New, Vegan, Calorie Smart, Sodium Smart]
rating_count: 493
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many found it good, 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.
nutrition:
  calories: 490
  protein: 11
  fat: 15
  saturated fat: 2.5
  carbohydrates: 74
  sugar: 20
  fiber: 8
  sodium: 470
  potassium: 1240
  calcium: 100
  iron: 3.1
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Cauliflower/vegan-cajun-cauliflower-stew.avif"
---
![Step 1](step-1.jpg)
Adjust rack to top position and preheat oven to 425. Wash and dry all produce.
Cut @cauliflower florets{20%oz} into bite-sized pieces if necessary. Halve, peel, and finely dice @onion{2%unit}. Core, deseed, and finely dice @green bell pepper{2%unit}. Finely dice @celery{5%oz}. Pick @parsley{.5%oz} leaves from stems; mince leaves.

![Step 2](step-2.jpg)
Toss cauliflower on a #baking sheet{} with a large drizzle of @cooking oil{6%tsp}(divided), half the @cajun spice blend{2%tbsp}(divided), @salt{}, and @pepper{}. Roast on top rack until tender and golden brown, ~{20-25%minutes}.

![Step 3](step-3.jpg)
Meanwhile, in a #small pot{}, combine @basmati rice{1%cup}, half the @veggie stock concentrate{4%unit}(divided), ¾ cup @water{¾%cup} (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.

![Step 4](step-4.jpg)
Heat a large drizzle of oil in a #large pot{} over medium-high heat. Add onion, bell pepper, and using @curlery{5%oz}; cook until browned and softened, ~{6-8%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, until lightly toasted, ~{1-2%minutes}.

![Step 5](step-5.jpg)
Add @diced tomatoes{28%oz}, remaining stock concentrates, and 1¼ cups @water{1¼%cups} (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.

![Step 6](step-6.jpg)
Fluff rice with a fork.
Divide rice between bowls and serve stew alongside rice. Garnish with remaining parsley and serve.