Cauliflower Sheep Stew

Ingredients

• 1 head of cauliflower, chopped into florets
• 1 pound of sheep meat, cubed
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 can of diced tomatoes
• 1 teaspoon of dried thyme
• 1 teaspoon of dried oregano
• 1 teaspoon of paprika
• 2 cups of vegetable broth
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.
3. Add the cubed sheep meat and cook until lightly browned, about 5-7 minutes.
4. Add the cauliflower, tomatoes, thyme, oregano, paprika, and vegetable broth and stir to combine.
5. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes, or until the cauliflower is tender.
6. Season with salt and pepper, to taste.
7. Serve hot with a side of crusty bread.

Interesting Facts

• Cauliflower is a cruciferous vegetable, meaning it belongs to the same family as broccoli, kale, and cabbage.
• Sheep are members of the goat family and are the most common type of livestock in the world.
• This stew is a great source of protein, vitamins, and minerals.