MEMORIES OF MALTA ~ STUFFAT TAL-PASTARD (Maltese Cauliflower Stew)

rabbit

🥗Healthier: chicken

💰Cheaper: pork

Chicken is more accessible and less expensive than rabbit.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides a non-alcoholic option while maintaining sweetness.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives can mimic the briny flavor of capers at a lower cost.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

White pepper offers a similar flavor profile with a milder taste.

Chop cauliflower into medium-sized florets.

Peel and dice one potato, onion, and carrots.

Mince 3-4 cloves of garlic and finely slice 1 leek.

Heat olive oil in a pot over medium-high heat.

Add chopped onions and leeks, sauté until soft.

Add minced garlic, spices, and bay leaves, sauté for another minute.

Stir in tomato paste and sauté until fragrant.

Add diced carrots, potatoes, and cauliflower, stirring to coat in spices.

Add chopped green olives and raisins, cooking for another 2-3 minutes.

Season with black pepper and add vegetable stock until vegetables are submerged.

Bring to a boil, then cover and simmer on low for 30 minutes.

Add thawed peas and simmer for an additional 20 minutes until potatoes are tender.

Stir in freshly chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary