Stew with cauliflower and soy sauce

Cauliflower Stew is the perfect dish for a light lunch or dinner. Cauliflower is recommended for the prevention of cancer, inflammatory processes, and reduces the risk of heart and brain diseases. The vegetable relates well to the company of its other brothers. The stew can always be supplemented with broccoli, zucchini, potatoes, bell peppers or green beans. To make the dish more satisfying, you can add any meat, such as chicken.

1. Calories
   83,4 kcal
2. Protein
   9,15 gram
3. Fat
   3,49 gram
4. Carbohydrates
   3,89 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Kurin fillet

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   2 pcs. = 400 g
2. Cauliflower

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   0.5 head = 325 g
3. Bulgarian pepper

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   2 pcs. = 300 g
4. Onions

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   1 piece = 80 g
5. Sunflower oil refined

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   2 tbsp. l. = 34 g
6. Soy sauce

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   2 tbsp. l. = 30 g
7. Salt

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   to taste
8. Black pepper ground

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   to taste
9. Cheese

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   optional

Steps:

1. 
   Wash the chicken fillet and vegetables and dry with paper towels. Divide the cauliflower into florets and blanch in boiling water for 2-3 minutes. Cut the chicken into small cubes. Peel the onions, remove the stalk, seeds and internal partitions from the bell pepper. Cut the vegetables into large slices. To serve, grate the cheese on a medium grater.
2. 
   Prepare vegetables and chicken. Fry the chicken pieces in a frying pan with 1 tbsp. oil for 5-7 minutes. In a separate pan with the remaining oil, fry the onion and bell pepper for 4-6 minutes.
3. 
   Combine ingredients and prepare stew. Place the fried chicken and roasted vegetables into a suitable sized pan, add the cauliflower florets. Season with salt and pepper, pour in soy sauce and a little water or vegetable broth, stir. Turn on the stove at minimum power and simmer for 25-30 minutes.
4. 
   Place the cauliflower stew on serving plates and sprinkle with a small amount of grated cheese before serving.