Ingredients for Moroccan Beef Cauliflower
- 1 large head of cauliflower
- Beef Stew Meat
- 2 tablespoons olive oil
- 1 large onion, chopped
- Garlic Cloves
- Fresh Parsley
- Tomato Paste
- Beef Bouillon Cube
- Cumin
- Ginger
- Black Pepper
- Salt
- 1/2 teaspoon turmeric
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How to Make Moroccan Beef Cauliflower
- Preheat oven to 350°F (175°C).
- Trim the green leaves from 1 large head of cauliflower. Cut off the bottom stem and break the cauliflower into large florets.
- Rinse the cauliflower florets and set aside.
- Heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Add 1.5 lbs beef stew meat, cut into 1-inch cubes, and brown on all sides.
- Add 1 large onion, chopped, and 2 cloves garlic, minced, to the pot. Cook until softened, about 5 minutes.
- Stir in 1 teaspoon ground ginger, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/4 teaspoon saffron threads, and 1/2 teaspoon cayenne pepper (optional). Cook for 1 minute more.
- Pour in 1 (28-ounce) can crushed tomatoes, 1 cup beef broth, and 1/2 cup chopped cilantro.
- Bring to a simmer, then cover the pot and transfer it to the preheated oven.
- Braise for 40 minutes, or until the beef is almost tender.
- Add the cauliflower florets to the pot, gently stirring to coat them in the sauce.
- Cover the pot and return it to the oven for another 15-20 minutes, or until the cauliflower is tender and the sauce has thickened slightly.
- Garnish with additional chopped cilantro and serve hot with couscous or crusty bread.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
25g
Fat
123g
Carbs
5g
