This hearty dish, a perfect companion on a cold wintry day, will warm your tummy, keep your taste buds happy, and provide your body with a completely nutritious meal. It’s also super easy to make. We prepared a big pot of it the day before and let it cook in the Wonder Bag overnight. It was hard not to serve it for breakfast
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 stalks celery, thinly sliced
- 1 quart cooked tomatoes (or 2 cans)
- 8 oz tomato paste
- 2 tbsp parsley, chopped or dried
- 1 tsp oregano, dried 1 cup bulgur, cooked al dente
- 2 cups cauliflower florets
In a large stock pot over high heat, drizzle olive oil in pan and saute garlic and onions. Pour in 2 cups of water to deglaze the pan after about 5 minutes. Be sure not to let the onions burn, but they should be fairly clear. Lower the heat, add tomatoes, tomato paste, and spices. Simmer for about an hour.
Prepare bulgur al dente, with 1 1/2 cups of water instead of the normal 2 cups. Be careful that it doesn’t stick (a Wonder Bag is also really good for this). Also, you can get your cauliflower ready by cutting the florets and cleaning them off.
After the base stew achieves its rich tomato-y flavor (as mentioned above, we actually let the base simmer overnight), add the cauliflower and bulgur and cook for another 30 minutes.
To serve, we also sauteed a few florets for the top of the bowl. It also added a touch of a crunch.