This vegetarian paleo cauliflower turmeric stew is comforting, hearty and ridiculously good! Plus, it’s packed full of anti-inflammatory ingredients and belly-filling fiber. If you love turmeric and cauliflower, this stew is going to become one of your new favorites.

Prep Time: 1 hour
Servings: 4 bowls


    • 4 cups cauliflower florets
    • 1 medium onion, chopped
    • 2 garlic cloves, minced
    • ½ inch piece fresh ginger, peeled and minced
    • 3 ripe tomatoes, finely chopped
    • 1 celery stick, diced
    • 2 carrots, peeled and sliced
    • 1 jalapeno, deseeded and finely chopped
    • 2 tbsp organic extra virgin olive oil
    • 2 cups chopped Swiss chard
    • 1 tsp organic cumin powder
    • 1 tsp organic coriander powder
    • 1 tsp organic turmeric powder
    • 1 cup unsweetened coconut milk
    • 1 tsp salt
    • 2 tsp chopped cilantro
    • salt, black pepper to taste



  1. In a pot heat the olive oil over medium heat.
  2. Add the onion and cook for 5 minutes.
  3. Add the celery and carrots and cook for 5 minutes.
  4. Add the garlic, jalapeno, and ginger and cook for 30 seconds.
  5. Add the cauliflower florets, tomatoes and 4 cups of water.
  6. Add the ground cumin, turmeric, and coriander.
  7. Mix to combine.
  8. Cover and cook for 30 minutes over medium-low heat.
  9. Remove the lid, add the swish card and cook for 5 minutes.
  10. Add the coconut milk and mix to combine. Cook for 1 minute more.
  11. Remove from the heat, season to taste with salt and black pepper and stir in chopped cilantro.
  12. Serve warm.

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