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Low-Carb Cauliflower Fufu with Vegetable Stew

Steamed cauliflower blended into a soft, stretchy fufu, served with a turmeric-spiced vegetable and lean protein stew.

Ingredients

  • For Cauliflower Fufu:
  • 1 medium head of cauliflower about 500 g, florets only
  • 2 tbsp psyllium husk powder for binding, optional but recommended
  • ½ tsp salt
  • ½ cup water adjust as needed
  • For Vegetable Stew:
  • 2 cups spinach ugu, or kale (washed, chopped)
  • 1 medium onion chopped
  • 2 medium tomatoes blended or chopped
  • 1 bell pepper blended, for mild sweetness
  • 1 fresh chili optional, if tolerated
  • 2 tbsp olive oil or canola oil
  • 200 g lean protein grilled chicken, turkey, or fish
  • 1 tbsp crayfish powder optional, for flavor
  • ½ tsp turmeric supports blood sugar balance
  • ½ tsp ginger optional, anti-inflammatory
  • 1 cup low-sodium chicken broth or water
  • Salt to taste

Instructions

  1. Cauliflower Fufu:
  2. Wash and chop cauliflower into florets. Steam for 5–7 minutes until soft.
  3. Blend steamed cauliflower until smooth.
  4. Transfer to a pan, add psyllium husk and salt. Stir on low heat until thick and stretchy like fufu.
  5. Shape into balls and keep warm.
  6. Vegetable Stew:
  7. Heat olive oil in a pot. Sauté onions until soft.
  8. Add blended tomato, bell pepper, and chili. Cook for 8–10 minutes until sauce thickens.
  9. Stir in turmeric, ginger, and crayfish. Add lean protein and cook for 10–12 minutes.
  10. Add broth or water, simmer for 5 minutes.
  11. Stir in chopped spinach/ugu/kale. Cook for 2–3 minutes until just wilted.
  12. Serve hot with cauliflower fufu.