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Ayurveda inspired Spiced Cauliflower stew

This Ayurveda inspired spiced cauliflower stew recipe is by far one of my favourites. It is vegan friendly and gluten-free. Cauliflower is an amazing vegetable known for its anti-inflammatory properties, making it a great vegetable for Pitta dosha. It is also high in antioxidants & Vitamin C, which help boost immunity; and there are many other nutritional benefits. Although this dish is usually done mostly with Turmeric, I have added some extra spices, mainly to give it more flavour. The spices used are all helpful for digestion and detoxification of the intestines, making this dish not only delicious but also wholesome and easy for the digestive organs. You can choose to make it more like a soup, otherwise let it simmer for longer to become more stew like.

It is usually served with basmati rice, however I chose quinoa because it is lighter on digestion. This suits Kapha dosha better, Vata predominant dosha suits the Basmati rice option and Pitta dosha with either.

1 carrot (diced)
100ml coconut cream
400ml water
4-5 medium sized cauli flower florets
1 standard mug of quinoa (cooked)
1/2 red onion
Olive oil or coconut oil

1 1/2 tbsp turmeric
1 tbsp cumin
Small fresh ginger (grated)
2 garlic heads (grated)
1 tbsp Coriander seeds
1/2 tsp black pepper


  1. In a heated pan with the oil of your choice, add all the spices and the red onion. Let them cook together.
  2. Add the cauliflower and carrot and stir everything together well.
  3. Add about 400ml of water and let it simmer for 15-20minutes.
  4. After 5 minutes of adding the water, add 100ml of coconut cream and stir well together.
  5. ‚ÄčLet it cook for about 15 minutes at medium heat. The cauli flower will become more soft and this is when you know it is ready.