Charred Cauliflower Stew

cooking.nytimes.com

I have been cooking since I was 5 years old and it has always been something I love to do when I have time. In Feb. 2016, our family decided to start trying to eat better and we're doing a mostly Paleo program. I am really enjoying trying and cooking new things. If you are checking out my recipes, if I've actually made it, it's noted in the description. Otherwise, it's likely one I saw and liked and it is in my queue of things to make.

2 heads cauliflower (about 2 pounds each)

¼ cup extra-virgin olive oil, plus more for the grill

¼ cup lemon juice

Salt

1 cup diced Spanish onions (about 1 small onion)

¼ cup minced garlic (about 8 large cloves)

1 ½ tablespoons ground coriander

1 tablespoon ground mustard

Pinch of cayenne

½ cup peeled and diced parsnip (about 1 small parsnip)

½ cup diced celery (about 2 small stalks)

2 cups peeled and diced Yukon Gold potatoes (about 1 pound potatoes)

8 cups vegetable stock or water

Freshly ground black pepper

1 cup watercress

½ cup grated Cheddar cheese

¼ cup minced tarragon

Directions at cooking.nytimes.com

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