Lebanese Cauliflower Stew (يخنة القرنبيط).

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Step 1

Clean the Cauliflower and rinses, fry it it in a saucepan with little oil, lair 4 to 6 minutes from all sides until golden brown, remove to paper towel.

Step 2

Boil the meat with cardamom, cinnamon and bay leaf for an hour or so until fully cooked, remove and strain the broth to use.

Step 3

In a saucepan with little oil, sauté the onion and garlic until wilted then add the diced potato, give it a quick mix, then add the broth, and cook it for 10 minutes on medium heat, season with salt and pepper to taste.

Step 4

Add the cauliflower to the saucepan, the lemon juice, the dissolved starch and let it simmer for 10 to 15 minutes.

Step 5

Pour the stew in the service bowl or pan, sprinkle with chopped coriander on the top of the stew and serve it with rice.