Cauliflower stew, or Yakhny Zahra, is a classic Palestinian comfort dish made with tender lamb (or beef), cauliflower grilled florets, and warm spices, all simmered together and served over vermiceilli rice.
This wholesome one-pot meal combines protein, vegetables, and carbs in every bite, making it perfect for cozy family dinners, especially on cooler days.
What is Cauliflower Stew?
Yakhny Zahra (يخني زهرة), also known as cauliflower stew, is a traditional Palestinian dish featuring roasted or fried cauliflower florets simmered with tender chunks of lamb or beef in a flavorful broth seasoned with cumin, allspice, garlic, and onions.
What are Palestinian Stews?
Palestinian cuisine is full of delicious meals and numerous stews. A stew consists of either tomato juice or meat stock base, a protein, and a main vegetable then served over a bed of rice. Just like cauliflower stew, asparagus stew, bamieh, and the most popular fasolia (green bean stew) and mulukhiyah.
The Arabic word for a stew isyakhni or yakhneh. Stew is a dish of meat and vegetables cooked slowly in liquid in a closed dish or pan. All stews are often served over a bed of rice plain or vermicelli rice (ruz bil sh'iryeh).
Equipment
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- Pressure Cooker - lamb usually takes longer to cook, but using a pressure cooker cuts the time in less than half resulting in a tender lamb.
- Pots
- Knife
- Cutting board
Ingredients
- Lamb or beef - The rich flavor of lamb gives this dish a great flavor. I use pieces of boneless leg of lamb. Bone-in meat can also be used. You can use beef instead of lamb.
- Cauliflower - Cut the cauliflower into florets; traditionally, they are deep-fried for this dish, but I prefer to grill them—either method works well.
- Sweet onion - I like to use sweet onions with this dish they pair well with the meat.
- Olive Oil - I use extra virgin olive oil.
- A blend of Spices - Ground cinnamon, black pepper, allspice, and nutmeg gives a great flavor to the meat and the dish overall.
- Cumin - Cumin gives the cauliflower great flavor, and since the vegetable can cause a gassy stomach, it also helps aid digestion.
- Lemon juice - A squeeze of fresh lemon juice on top of the dish complements its flavors beautifully and adds a bright, tangy finish.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Separate the cauliflower into florets. Drizzle with olive oil, then season with salt and cumin. Spread evenly on a baking sheet.
Step 2 | Preheat the oven to 400°F (200°C) and roast the cauliflower for 45–60 minutes, or until golden brown.
Step 3 | Heat the oil in a pressure cooker or a regular pot, then add the lamb pieces and brown them for a few minutes on each side.
Step 4 | Pour in enough water to fill the pot halfway, then seal the lid and turn the heat to high.
Step 5 | Transfer the cooked meat chunks, roasted cauliflower to a pot.
Step 6 | Pour 1–2 cups of the meat broth, add additional salt and allspice. Bring to a boil, cover and lower the heat. Let it simmer for 10-15 minutes.
Step 7 | Add the chopped onions and garlic to the heated oil.
Step 8 | Sauté the onions and garlic on medium-high heat until they become golden brown, 3-7 minutes.
Step 6 | Pour the caramelized onions and garlic over the cauliflower and lamb.
Step 7 | Mix gently integrate everything together, cover and let it simmer for another 2-4 minutes.
Variations and Substitutions
- Swap the lamb for beef: Beef stew meat works beautifully in this recipe. Just adjust the cooking time until the meat is tender.
- Traditionally, cauliflower is fried for this recipe, but I prefer grilling it for a lighter option, you can still deep fry them or use an air fryer.
- Serve it lighter: Pair this stew with brown rice or quinoa for a healthier twist that still feels hearty and satisfying.
Pro Tips
- You may end up with extra broth. Freeze it for other recipes, or save some for reheating leftovers.
- Adjust the thickness: Add more broth if you like a soupier stew, or simmer uncovered to thicken.
- Don’t forget to squeeze fresh lemon juice over the stew right before serving. The lemon adds brightness and gives this dish an extra layer of flavor.
- When grilling the cauliflower florets, they don’t need to be fully soft, as they will continue cooking in the dish.
Storage and Reheating
- Store any leftover cauliflower stew in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm it gently in a small pan on the stove top or in a plate in the microwave. If the stew has thickened, add 1–2 tablespoons of water or the left over broth to loosen it before heating.
- To freeze: Let the stew cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 2–3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove top until warmed through.
Frequently Asked Questions
Absolutely, Follow the same steps, just replace the meat a can of chickpeas. Use vegetable stock instead of lamb broth to create a rich, stewy texture.
No, you don’t need a pressure cooker — you can cook the lamb in a regular pot. It will just take longer, about 60–90 minutes, until the meat becomes tender and soft.
I like to eat it with radishes, pickles, olives, or bell peppers.
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More Delicious Stews
Print
Cauliflower Stew (with Lamb)
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 4
- Category: Main Dish
- Cuisine: Palestinian
- Diet: Halal
Description
Cauliflower stew, or Yakhny Zahra, is a classic Palestinian comfort dish made with tender lamb (or beef), cauliflower grilled florets, and warm spices, all simmered together and served over vermiceilli rice.
Ingredients
- lb (450 g) lamb or beef stew meat, cut into chunks
- 1 medium size cauliflower
- About ⅛ teaspoon (a pinch) of allspice, cinnamon, and nutmeg, used to flavor the meat.
- 4-5 cups water (enough to fill half of a pressure cooker or pot)
- 1 sweet onion, finely chopped
- 2-3 tablespoons olive oil (divided)
- ½ teaspoon allspice powder
- Salt, to taste
- Fresh lemon juice, for serving
Instructions
Preparing the Cauliflower
- Wash and rinse the cauliflower. Using a sharp knife, separate it into florets.
- Drizzle with olive oil, then season with salt and cumin.
- Spread evenly on a baking sheet.Preheat the oven to 400°F (200°C) and roast the cauliflower for 45–60 minutes, or until golden brown, flipping as needed.
Alternatively, you can deep-fry the florets or cook them in an air fryer.
Preparing the Meat
- Wash and rinse the lamb pieces, then season with allspice, cinnamon, nutmeg, and salt.
- In a pressure cooker or large pot, heat oil over medium-high heat and add the lamb. Sauté for 1–2 minutes per side, until lightly browned.
- Pour in enough hot water to fill the pot halfway. Seal the pressure cooker and bring to a boil over high heat. Once it starts boiling you'll hear the steam release, let cook for 30–35 minutes.
- Pressure cooker note: When the cooking time is up, turn off the heat and allow the pressure to release naturally (about 15–20 minutes). Never open a pressure cooker while it is still pressurized.
Putting It All Together
- In another pot, combine the roasted cauliflower, cooked meat, 1–2 cups of the meat broth, salt, and allspice.
- Bring to a boil, cover and let it cook for about 3 minutes.
- In a skillet, heat olive oil or butter. Add the chopped onions and garlic, and sauté until golden brown.
- Pour golden brown onions and garlic mixture over the cauliflower and meat while the later is still cooking, stir gently to integrate everything together, then cook for another 2 minutes,
- Serve hot with a squeeze of lemon and a side of rice.
Notes
- You may end up with extra broth. Freeze it for other recipes, or save some for reheating leftovers.
- Adjust the thickness: Add more broth if you like a soupier stew, or simmer uncovered to thicken.
- Don’t forget to squeeze fresh lemon juice over the stew right before serving. The lemon adds brightness and gives this dish an extra layer of flavor.
- When grilling the cauliflower florets, they don’t need to be fully soft, as they will continue cooking in the dish
Helen says
I am a huge fan of cauliflower and this dish is so good for this season. I made the vegetarian version of the dish with chicken broth and it was so delicious. Next time I'm gonna try the lamb version. Have you tried it with beef?
Wafa Shami says
Sounds great. I'll be posting more cauliflower recipes in the future. I haven't tried it with beef, but I'm sure it'll turn good too.
Jae Brown Buck says
This looks so good. I am going to try this recipe this weekend. Thanks so much for posted it.
Wafa Shami says
Great. Let me know how it'll turn out.
Ferne Hayes says
Wafa- what else is in the picture? Roasted garlic? Almonds?
Wafa Shami says
Hi Ferne, grilled cauliflower, lamb, sauteed onions and garlic, roasted almonds and garnished with parsley.
Ferne Hayes says
Thanks! I put pistachio nuts as I didn’t have almonds. Everyone liked it.
I’d put a picture but can’t figure out how to get it to the blog.
Wafa Shami says
That's great, glad everyone liked it. The nuts are optional and mainly for garnishing. Please post a picture on the facebook page, palestineinadish, would love to see it.
Amal Alsehak Gamoney says
Yummy