Moroccan Cauliflower Pot Roast
Moroccan Cauliflower Pot Roast

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, moroccan cauliflower pot roast. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Moroccan Cauliflower Pot Roast is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Moroccan Cauliflower Pot Roast is something that I have loved my entire 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 begin with this particular recipe, we must first prepare a few ingredients. You can have moroccan cauliflower pot roast using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Moroccan Cauliflower Pot Roast:
  1. Prepare 2 c reduced-sodium vegetable broth
  2. Prepare 1 large head of cauliflower
  3. Take 1 onion, halved and sliced
  4. Prepare 1 garlic clove, sliced
  5. Get 1 (15 oz) can of chickpeas, rinsed and drained
  6. Get 3 T EVOO, divided
  7. Prepare 2 tsp ground coriander
  8. Take 1-1/2 tsp ground cumin
  9. Take 1-1/2 tsp chili powder
  10. Make ready 1 tsp turmeric
  11. Take 3/4 tsp sugar
  12. Get 1/2 tsp cinnamon
  13. Get 1/2 tsp black pepper
  14. Take 1/2 tsp kosher salt

Moroccan Cauliflower Pot Roast step by step. Cut off stalk at base of cauliflower head so it sits flat. Brush head with half of the oil, coat with spice rub. In a large oven-proof pot, heat oil.

Instructions to make Moroccan Cauliflower Pot Roast:
  1. Preheat oven to 375°F.
  2. In small bowl, combine spices.
  3. 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.
  4. 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.
  5. Place cauliflower in pot, spice side up. Cover and bake 30 min.
  6. Remove cover and bake another 30-45 min, until tender.
  7. Slice cauliflower into wedges and serve with chickpea mixture.

Add onion and garlic and cook until tender. 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. Add broth, and return roast to roasting pan. Remove beef from pan, and place on a platter; tent with aluminum foil to keep warm.

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