Moroccan Cauliflower Pot Roast. Just need a little salt to taste. Cut off stalk at base of cauliflower head so it sits flat. Brush head with half of the oil, coat with spice rub.
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. It's a one-pan dish, so clean-up is a breeze. You can have Moroccan Cauliflower Pot Roast using 14 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Moroccan Cauliflower Pot Roast
- It's 2 c of reduced-sodium vegetable broth.
- Prepare 1 of large head of cauliflower.
- You need 1 of onion, halved and sliced.
- You need 1 of garlic clove, sliced.
- Prepare 1 (15 oz) of can of chickpeas, rinsed and drained.
- You need 3 T of EVOO, divided.
- Prepare 2 tsp of ground coriander.
- It's 1-1/2 tsp of ground cumin.
- You need 1-1/2 tsp of chili powder.
- You need 1 tsp of turmeric.
- It's 3/4 tsp of sugar.
- Prepare 1/2 tsp of cinnamon.
- You need 1/2 tsp of black pepper.
- It's 1/2 tsp of kosher salt.
For the skillet, be sure to use a heavy-duty pan that's oven-proof. 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.
Moroccan Cauliflower Pot Roast instructions
- 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..
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. Transfer the cauliflower to a serving platter and sprinkle with the cilantro. Put the rice, onion, cauliflower, garlic, spices, orange zest and juice, dried fruit and kale into a large, shallow ovenproof dish. Place cauliflower into a roasting pan.
