Chicken and Cauliflower Stew

May 19, 2016
5 Ratings
Photo by Ultimate Paleo Guide
  • Serves 6
Author Notes

Cauliflower doesn’t get enough attention. Loaded with nutrients, it can be perfect for just about any dish. In this recipe, the cauliflower adds a nice consistency that’s light and creamy–not leaving you with that bloated feeling. Throw in chicken for added flavor and protein, this chicken stew is comfort food you can feel good about. This recipe is healthy, delicious, and even better the next day. —Ultimate Paleo Guide

What You'll Need
  • 2 tablespoons Olive Oil
  • 2 Garlic (cloves, minced)
  • 2 cups Cauliflower florets
  • 6 cups Chicken broth
  • 2 tablespoons Capers
  • 3 Chicken breasts
  • 1 Onion (diced)
  • Sea Salt and Fresh Ground Pepper
  1. Heat the oil in a large stockpot or Dutch oven. Add the onions and cook until soft. Add the garlic and cook for another minute.
  2. Stir in the spinach and cauliflower and add the broth. Bring to a boil and add the chicken breasts. Reduce to a simmer and simmer until chicken is cooked, about 20 minutes.

See what other Food52ers are saying.

  • Alice P.
    Alice P.
  • Linda Kramer
    Linda Kramer

2 Reviews

Linda K. October 28, 2020
Changed the order up a bit: cooked the chicken breasts slowly (approximately 30 minutes) creating the broth with carrot, parsley, scallions, collard stems (discarded veggies when chicken breasts were done). Sauteed onions, shallot and garlic. Added cauliflower, spinach and seasonings, sauteed for 5 - 10 minutes then added broth. Brought to a boil and added the cut-up chicken. Omitted the capers. Very delicious – happy with the outcome!
Alice P. January 8, 2017
There is no spinach in the list of ingredients.