Long before the humble cauliflower became a trendy superfood, Iranians were cooking it into stews (Khoresh), egg-based dishes (Kuku), and even pickles (Torshi). This is Khoresh Gol Kalam, a beef and cauliflower stew.

Like many Iranian stews, this dish is especially simple, with only a few ingredients. Nevertheless, certain culinary techniques bring out a spectacularly deep range of flavors.

First, it’s important to sauté the onions, followed by turmeric, until they are golden in color and rich and sweet in flavor. Persians also believe that turmeric removes any “gaminess” from animal protein. Along with the turmeric, tomato paste is added to the meat and onion mixture and gently sautéed to establish a depth of umami flavors.

Khoresh Gol Kalam is traditionally made with animal protein, but it can also be a great plant-forward dish. My favorite plant-based proteins include beans such as garbanzo, cannellini, white navy, or flageolet, along with tofu and tempeh.

A word or two on cauliflower:

Essentially low in carbs and naturally gluten-free, cauliflower is now being marketed as a replacement for flour or rice. It offers a notably mild flavor that can be integrated into many dishes that would traditionally use grains or flours.

Cauliflower has found its way into pizza crusts (both store-bought and homemade), various forms of pasta, and even baked goods. And I think that is great!

When preparing cauliflower, cutting through the entire length of the vegetable leaves behind many small bits and pieces. Next time you work with cauliflower, try making small incisions in the stems and separating the florets by hand to keep whole pieces without all the crumbly bits.