Moroccan Cauliflower Pot Roast. Just need a little salt to taste. Maybe cauliflower rice would be a good fit here. Bright and flavorful, this Moroccan-inspired roasted cauliflower with homemade harissa makes the perfect vegetarian option for your next celebration.
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. You can cook Moroccan Cauliflower Pot Roast using 14 ingredients and 7 steps. Here is how you cook that.
Ingredients of Moroccan Cauliflower Pot Roast
- It’s 2 c of reduced-sodium vegetable broth.
- Prepare 1 of large head of cauliflower.
- Prepare 1 of onion, halved and sliced.
- Prepare 1 of garlic clove, sliced.
- Prepare 1 (15 oz) of can of chickpeas, rinsed and drained.
- Prepare 3 T of EVOO, divided.
- It’s 2 tsp of ground coriander.
- You need 1-1/2 tsp of ground cumin.
- It’s 1-1/2 tsp of chili powder.
- You need 1 tsp of turmeric.
- You need 3/4 tsp of sugar.
- It’s 1/2 tsp of cinnamon.
- Prepare 1/2 tsp of black pepper.
- Prepare 1/2 tsp of kosher salt.
In a large oven-proof pot, heat oil. Add onion and garlic and cook until tender. Add broth, and return roast to roasting pan. Remove beef from pan, and place on a platter; tent with aluminum foil to keep warm.
Moroccan Cauliflower Pot Roast step by step
- 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. 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.