Main course Paleo Recipes Vegan World Cuisines

Cauliflower Bourguignon

Name: Cauliflower Bourguignon
Yield: 6
Cuisine: European
Ingredients: 1 cauliflower; 750ml white burgundy wine; Leek leaves; 4 to 5 bay leaves; few sprigs of thyme; few sprigs of rosemary; few sprigs of sage; 2 tbs extra virgin olive oil; 200g chestnut mushrooms; 1tsp tomato puree; 300g pearl onions

Edward DanielFriday 18 December 201531.7K views

A mouth-watering and comforting cauliflower bourguignon stew, showcasing the tender cauliflower, aromatic herbs, and rich flavours of French cuisine, served in a rustic casserole dish. This vegan and paleo recipe is perfect for a cold winter's day, and is sure to impress your dinner party guests. Get the recipe on my blog, Ethivegan. Photo: © Edward Daniel. All rights reserved.

Cauliflower, leek, pearl onion and mushroom broth with aromatic rosemary, thyme and sage; Cauliflower Bourguignon.

When you need something deeply satisfying. Set your eyes on the allure of this appeal.

This dish will ravish your beliefs that vegan food can’t be super nourishing. Get ready to surrender to the allure of this rich and flavourful vegan stew.

When to make:

Make this:

When you’re looking for a hearty and comforting meal to warm your soul on a cold winter’s day
When you want to celebrate a special occasion, like Bastille Day, with a patriotic and delicious vegan dish
When you’re hosting a dinner party and need a show-stopping, flavourful centrepiece that will impress your guests

What Inspired Me:

I created Cauliflower Bourguignon as the pièce de résistance for my Réveillon New Year’s Eve party, where I had the pleasure of cooking for my French guests. I wanted to create a dish that would showcase the textures and flavours of French cuisine, and this stew did not disappoint.

Cauliflower Bourguignon is one of those vibrant colourful dishes. The Pearl onions and mushrooms. complement the cauliflower. I serve this dish with mash; this soaks up the liquid. I find the burgundy wine with the herbs is welcomed intoxication. Here I wrap the bouquet in leek leaves which give an authentic feel to this dish.

Recipe Highlights:

Vegan and paleo, making it a guilt-free delight
A hearty and comforting meal perfect for cold winter days
Features tender cauliflower, aromatic herbs, and a depth of flavour
Pairs perfectly with a side of mashed potatoes, which soak up the rich broth

What equipment to use:

For this recipe, I suggest:

Stove

What to do next:

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x