Quick butternut stew with cauliflower 'rice' recipe | delicious. magazine
Serving this butternut and bean stew, with rice made from cauliflower, in a recipe that tastes great and ups your veg intake too.
Ingredients
- 1 butternut squash, peeled and cut into 1cm dice
- 1 cauliflower, quartered
- Olive oil for drizzling
- 2 red onions, finely sliced
- 1 tbsp clear honey
- 2 tbsp Henderson’s Relish (or Worcestershire sauce if you’re not vegetarian)
- 2 x 400g tins chopped tomatoes
- ½-1 tbsp Tabasco (to taste)
- 400g tin kidney beans, drained and rinsed
- Bunch fresh flatleaf parsley, leaves roughly chopped
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