Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, moroccan cauliflower pot roast. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Moroccan Cauliflower Pot Roast is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Moroccan Cauliflower Pot Roast is something that I have loved my whole life.
Just need a little salt to taste. This is a simple recipe for preparing cauliflower florets that are seasoned with warm Moroccan spices and then oven roasted until tender and flavorful. It makes a great side dish to serve with any chicken, fish or hearty meat main dish.
To get started with this particular recipe, we have to first prepare a few components. You can cook moroccan cauliflower pot roast using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Moroccan Cauliflower Pot Roast:
- Take 2 c reduced-sodium vegetable broth
- Make ready 1 large head of cauliflower
- Prepare 1 onion, halved and sliced
- Make ready 1 garlic clove, sliced
- Prepare 1 (15 oz) can of chickpeas, rinsed and drained
- Prepare 3 T EVOO, divided
- Take 2 tsp ground coriander
- Get 1-1/2 tsp ground cumin
- Make ready 1-1/2 tsp chili powder
- Get 1 tsp turmeric
- Prepare 3/4 tsp sugar
- Make ready 1/2 tsp cinnamon
- Make ready 1/2 tsp black pepper
- Take 1/2 tsp kosher salt
In a large oven-proof pot, heat oil. Add onion and garlic and cook until tender. Whole Roasted Cauliflower with Moroccan Spices has an aromatic and alluring scent as it marinates. I had not roasted a whole cauliflower before trying this recipe.
Instructions to make Moroccan Cauliflower Pot Roast:
- Preheat oven to 375°F.
- In small bowl, combine spices.
- Cut off stalk at base of cauliflower head so it sits flat. Score bottom with an "X". Brush head with half of the oil, coat with spice rub.
- In a large oven-proof pot, heat oil. Add onion and garlic and cook until tender. Add in beans, raisins and broth, simmer 3 min.
- Place cauliflower in pot, spice side up. Cover and bake 30 min.
- Remove cover and bake another 30-45 min, until tender.
- Slice cauliflower into wedges and serve with chickpea mixture.
It turned out great and the flavors were really a pleasant surprise. Dave's Pot Roast and Noodles Moroccan Cauliflower Pot Roast Sunday Slow Cooker Pot Roast Homemade Beef Gravy (from Pot Roast) Easy Country Pot Roast Oven Braised Pot Roast Savory Pot Roast and many other delicious and interesting recipes Disclaimer: NO COPYRIGHT INFRINGEMENT INTENDED Dress up a head of cauliflower, throw it in the oven, and benefit from caramelization and the non-enzymatic browning (often referred to simply as "toasted" or "browned") known in the food nerd-o-sphere as the Maillard reaction. It's really a thing of beauty when fully roasted–tender, meaty, and completely satisfying. In a medium bowl, whisk all dip ingredients until uniformly yellow. Transfer the cauliflower to a serving platter and sprinkle with the cilantro.
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