Bobó de Couve-Flor (Brazilian Cauliflower Stew)

This creamy and colorful vegan bobó de Couve-Flor swaps shrimp for tender cauliflower and blends in cassava, bell pepper, tomato, and a silky cashew-coconut base. It’s a bold and comforting stew inspired by the iconic Bahian dish — perfect over rice and finished with fresh cilantro.

Vegan Bobó de Couve-Flor (Brazilian Cauliflower Stew) Recipe

Vegan Bobó de Couve-Flor | Brazilian Cauliflower Stew Recipe

Servings: 4 | Prep Time: ~10 minutes | Cook Time: ~22–24 minutes

Ingredients

• 1 tbsp. (15 ml.) dendê oil (red palm oil) or extra virgin olive oil

• 1 small yellow onion, diced

• 1 red bell pepper, diced

• 2 cloves garlic, minced

• 2 medium tomatoes, diced

• 2 cups (200 g.) cauliflower florets, chopped small

• 1 cup (240 ml.) cooked and mashed manioc (cassava or yuca)

• 1/2 cup (120 ml.) full-fat coconut milk

• 1/2 cup (70 g.) raw cashews, soaked

• 1 cup (240 ml.) vegetable broth or filtered water

• 1/2 tsp. (2.5 ml.) ground turmeric

• 1/2 tsp. (2.5 ml.) sea salt, plus more to taste

• Black pepper, to taste

• Fresh cilantro, for garnish

• Cooked rice, for serving

Directions

1. Soak the cashews in hot water for 15 minutes or overnight. Drain before using.

2. In a large pot, heat the dendê oil over medium heat. Sauté the onion and bell pepper for 5 minutes, until soft.

3. Add the garlic, tomatoes, cauliflower, turmeric, and a pinch of salt. Cook for another 5 to 7 minutes, stirring occasionally, until the cauliflower starts to soften.

4. Meanwhile, blend the soaked cashews with coconut milk and vegetable broth until smooth.

5. Add the mashed manioc to the pot and stir well. Pour in the cashew-coconut mixture and bring to a gentle simmer.

6. Cook for 10 to 12 minutes, stirring occasionally, until the stew is thick and creamy and the cauliflower is tender.

7. Taste and adjust seasoning with sea salt and black pepper. If it’s too thick, add a splash of broth.

8. Serve hot, garnished with chopped fresh cilantro and a scoop of cooked rice on the side.

   
   

Spice It Up

Add a minced chili pepper or a dash of cayenne for heat. You can also stir in a spoonful of vegan-friendly hot sauce just before serving.

Tips

Dendê oil adds an earthy, iconic Brazilian flavor. If unavailable, use olive oil and finish with a drizzle of toasted sesame oil.• You can substitute frozen yuca or ready-to-use cassava mash to save time.

Variation 1: Jackfruit Bobó de Camarão

Jackfruit Instead of Cauliflower

• Substitute the 2 cups (200 g.) of cauliflower with 1 can (14 oz. or 400 g.) young green jackfruit in brine, drained and rinsed

• Shred the jackfruit pieces with your hands or a fork to create a pulled texture

• Add to the pot in Step 3 along with the tomatoes and cook for 10 minutes before proceeding to Step 4

Note - Jackfruit absorbs flavor well and gives this dish a stringy, seafood-style texture. Add a splash of lime juice and a sprinkle of nori flakes or kelp powder if you want a slightly “oceanic” twist.

Variation 2: Mushroom Bobó de Camarão

Mushrooms Instead of Cauliflower

• Use 1 1/2 cups (120 g.) sliced mushrooms (shiitake, oyster, or cremini work well)

• Sauté the mushrooms first in a separate pan with a bit of oil and a pinch of salt until they release their liquid and turn golden, about 6–8 minutes

• Add to the pot in Step 4 with the cashew-coconut mixture and simmer as directed

Note - A combination of mushrooms adds depth and chewiness. You can also add a drop of toasted sesame oil or tamari to enhance the umami profile.

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Kate

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