Now let's talk food!This stew is so fragrant, mushy and comforting you will lose your mind!And it is ridiculously easy to throw together, too.Just potatoes, cauliflower, onion, garlic and some spices.The only "demanding" part is the chopping of the vegetables (come on, it's not that difficult).The spices used are cinnamon sticks, bay leaves and whole all-spice.I hope you can find all-spice at your grocery store because I know it is not commonly used in cooking and can be a little tricky to get your hands on. However, here in Greece we use it quite often so it is a cupboard staple.

Please give this recipe a try and I guarantee you'll love it.So simple, easy and whole-food based (because health matters, not only taste).If you do, leave a comment below and let me know if you liked it as much as I do.

Total Time: ~45'

• 1 medium head cauliflower
• 2 large potatoes
• 2 cups tomato passata
• 4 tbs olive oil
• 1 medium onion
• juice of 1/2 lemon (optional)
• 2 cloves garlic
• 2 cinnamon sticks (1/2 tsp grated)
• 5 whole all-spice (1/4 tsp grated)
• pinch of turmeric (optional) 
• 3 bay leaves
• 4 tbs red wine vinegar
• salt and pepper 

Method:

1.Wash and dice your potatoes into medium cubes.I left the skin on, but feel free to peel it off.Wash your cauliflower and cut it into medium florets.Slice your onion thinly.

2.In a pot heat the olive oil and sautee your onion on medium heat for about 4 minutes.Mince the garlic and sautee for 1 minute.

3.Add the passata, lemon juice, spices, cauliflower, potatoes, salt and pepper.Cover just enough with water and bring to a boil.Cover with a lid and let it simmer on medium-high heat for 20'-25' till the potatoes are fork-tender.

4.Bring the heat to high and cook for 10 more minutes untill the water evaporates.Add the vinegar and stir.Serve and enjoy!

Tip:Do not stir too much, as the potatoes will become too mushy and will lose their shape.