The other day, while trying to decide what to make for dinner, I realised I was craving something I hadn’t cooked in years. I needed it to be simple and comforting, as I was battling a cold and had very little energy to spend in the kitchen. That’s when this traditional Romanian cauliflower and chicken stew recipe came to mind. We didn’t have it very often growing up, but I always loved it when we did. I was a picky eater as a child and avoided most vegetables, yet cauliflower was one of the few I genuinely enjoyed so this dish has stayed with me ever since.
The combination of tender cauliflower, juicy chicken, and a lightly creamy tomato-based sauce makes this stew both hearty and delicate at the same time. Finished with sour cream and dill, it’s the kind of dish that tastes even better with a slice of crusty bread and a bit of patience to let the flavours come together.
Ingredients for Romanian Cauliflower and Chicken Stew Recipe
This recipe uses everyday ingredients that come together into something much more than the sum of their parts. Cauliflower forms the base of the stew, soaking up the flavours of the sauce while keeping its structure. Chicken thighs or drumsticks add richness and depth, while tomatoes bring acidity and balance.
Onion, garlic, and bell pepper create a classic Romanian base, and sour cream adds that unmistakable creamy finish found in many traditional stews. Dill is optional, but highly recommended if because it adds another layer of earthy flavours to this recipe.
How to Make Romanian Cauliflower and Chicken Stew
Start by boiling the cauliflower until tender but still holding its shape. If you’re using frozen cauliflower, cook it slightly less than instructed, as it will continue cooking in the stew. I would usually use fresh cauliflower, but on this occasion the supermarket was completely out of this veggie, so I had to go for the frozen version.
In a large pot or deep pan, heat the oil and sauté the onion until translucent. Add the garlic and chopped bell pepper, cooking gently so the garlic doesn’t burn.
Add the chicken pieces and cook until lightly browned on all sides. Season with salt and pepper. Pour in the chopped tomatoes, then add the cooked cauliflower along with a glass of water, just enough to create a sauce without drowning the vegetables.
Cover with a lid and let the stew simmer gently for about 15 minutes, until the chicken is cooked through. Turn off the heat and temper the sour cream by gradually mixing it with hot sauce from the pot. Once warmed, gently stir it back into the stew, being careful not to break the cauliflower.
Finish with chopped dill if using, adjust seasoning, and serve hot with crusty bread.
Notes and Tips
- Use chicken thighs instead of breast for a juicier, more flavourful stew.
- Don’t overcook the cauliflower at the start as it will become mushy and it should stay intact in the final dish.
- Always temper the sour cream before adding it to avoid curdling.
Romanian Cauliflower and Chicken Stew
Ingredients
- 1 kg cauliflower
- 600 gr chicken drumsticks or thighs de-boned
- 1 can chopped tomatoes
- 1 onion
- 2-3 garlic cloves
- 1 bell pepper
- 2-3 tbsp sour cream
- 1 tbsp sunflower oil
- dill optional
Instructions
- Start by boiling the cauliflower until tender but not mushy.If you are using frozen cauliflower, follow the instructions on the pack but boil for 2 minutes less.
- Heat one tbsp of oil and fry the onion until translucent.
- Add the garlic and the chopped bell pepper, and fry on a medium heat, mixing so the garlic doesn’t burn.
- Add the chicken cut in bite-size pieces.
- Fry until the chicken is seared on all sides, then add the chopped tomatoes.
- Season with salt and pepper.
- Add the boiled cauliflower and a glass of water. The liquid shouldn’t cover the cauliflower but be enough to make a sauce.
- Cover with a lid and let everything cook for another 15 minutes.
- Turn the heat off and start dressing the sauce.
- Add a ladle of sauce over the sour cream, in a bowl, and mix quick. Repeat until the sour cream reaches the temperature of the sauce.
- Pour the sour cream into the sauce and mix gently, so you don’t break the cauliflower.
- Taste and season with more salt if needed, and add the chopped dill if you’re using.
- Serve hot with crusty bread.
FAQ
Can I make this stew without chicken?
Yes, you can easily turn this into a vegetarian dish by omitting the chicken and adding extra cauliflower.
Can I use canned or frozen cauliflower?
Frozen cauliflower works well, just cook it slightly less before adding it to the stew. Canned cauliflower is not recommended, as it becomes too soft.
What can I serve with this stew?
Crusty bread is traditional, but it also pairs well with polenta or a simple green salad.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently to prevent the sauce from separating.
For more similar recipes, check out my recommendations below:
- Romanian chicken and garlic stew recipe
- Romanian chicken and onions stew recipe
- Romanian chicken pilaf recipe
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