Vegan Cajun Cauliflower Stew
over Basmati Rice
- Wheat
Cue the Zydeco music, because we’re taking you to the bayou! You’ll start by roasting up spiced cauliflower for this Cajun-inspired vegan stew. Meanwhile, the Creole holy trinity—onion, celery, and bell pepper—is happily caramelizing to the sound of a brass band off in the distance. A dose of tomatoes rounds it all out, and this delicious dish is ready in no time to ladle over fragrant, long-grain basmati rice. Like they say in NOLA: Laissez les bon temps roulez (Let the good times roll)!
Ingredients
1 unit
Green Bell Pepper
2 unit
Veggie Stock Concentrate
1 unit
Onion
14 ounce
Diced Tomatoes
1 tablespoon
Cajun Spice Blend
10 ounce
Cauliflower Florets
¼ ounce
Parsley
1 tablespoon
Flour
(Contains: Wheat)
2.5 ounce
Celery
½ cup
Basmati Rice
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
6 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut cauliflower into bite-size pieces if necessary. Halve, peel, and finely dice onion. Core, deseed, and finely dice bell pepper. Finely dice celery. Pick parsley leaves from stems; mince leaves.
• Toss cauliflower on a baking sheet with a large drizzle of oil, half the Cajun Spice Blend (you’ll use the rest later), salt, and pepper. Roast on top rack until tender and golden brown, 20-25 minutes.
• Meanwhile, in a small pot, combine rice, half the stock concentrates, 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.
• 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, 6-8 minutes. Season generously with salt and pepper. • Add another drizzle of oil to pot. Sprinkle in flour and remaining Cajun Spice Blend; cook, stirring, until lightly toasted, 1-2 minutes more.
• 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 cook until slightly thickened, 7-10 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many found it tasty, but some wanted more depth and spice. Try adding extra Cajun seasoning or a splash of vinegar for zing 🌶️.
- Ease of prep: Simple to make, though a bit time-consuming. Roasting the cauliflower separately keeps it from getting mushy in the stew.
- Suggestions: Consider adding protein like chickpeas, tofu, or white beans. A dollop of vegan sour cream or Greek yogurt balances the spices nicely.
- Portions: Some felt the rice-to-stew ratio was off. Increase the rice or add more veggies like okra for a heartier meal.
- Leftovers: Tastes even better the next day. Try poaching an egg in leftover stew for a delicious twist.
Reviews from our home cooks
OOOOOOOOOO sooooooooo tasty, even my 5 year old nephews loved it. One loved the cauliflower and the other loved the stew and rice. The adults loved it all. I opted not to combine the cauliflower to the stew to keep it from getting too mushy. The next time I will add shrimp.
Really good flavor, I'm happy to see more vegan options being offered. It reminded me of Pav Bhaji, an Indian street dish that is also very filling, with lots of veggies and flavor. I hope to see more recipes like this.
This was quite good, but it needed a bit more "substance." 1/4 c. rice as the "substance" of the meal is not quite enough per person (my opinion), so perhaps more rice or some tofu or chickpeas. But it was very delicious - I just had to add a bit to it to make it a full meal.
Recipe was easy to make and tasty but needed some extra protein. I ended up adding a block of tofu to keep it vegan. It is nice that there is a chicken or shrimp custom option but I think there should also be a tofu add on option.
Overall, I LOVE Hello Fresh, but in a number of recipes I've seen the instructions to add flour in order to thicken a sauce or soup. It just doesn't work properly--to make a roux is one thing, but just adding flour doesn't help. However, I wanted to provide feedback because there's a SUPER SIMPLE solution, which I tried on this soup (to turn it into a stew). Simply mix some corn starch with COLD water until it dissolves, and then mix that liquid into the soup. It immediately thickens, and after that the recipe was delicious! My hope is that many recipes can be adjusted this way to save time and thicken delicious soups and sauces.
We added a scoop of greek yogurt to each bowl to cut the acidity. Leftovers were great with an egg poached in the leftover stew.
This was one of my favorite hello fresh dishes in awhile - looked and tasted better than the picture suggested. I thought it needed a hint of acid and added a splash of red wine vinegar which really elevated it. Will cook again!
Better than we had imagined, I'd go for this one again. It's easier than you might think, and very easy to adjust the degree of heat. Delicious!
The Cajun spice added a nice kick of heat to this! I greatly enjoyed the roasted cauliflower in this too. However my partner felt that the dish was on the bland side.
Very good, just felt like it was missing something. I ate half, then added vegan sour cream to the other half and that was it, it just needed something cool or creamy to offset the spices.
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