Moroccan Cauliflower Pot Roast
Moroccan Cauliflower Pot Roast

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, moroccan cauliflower pot roast. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Moroccan Cauliflower Pot Roast is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Moroccan Cauliflower Pot Roast is something which I’ve loved my entire life. They’re fine and they look wonderful.

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To get started with this 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 cook that.

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

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. Add onion and garlic and cook until tender.

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.

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. It turned out great and the flavors were really a pleasant surprise. 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.

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