Hello, I’m Marie. Today, I will show you a way to prepare moroccan cauliflower pot roast recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Moroccan Cauliflower Pot Roast Recipe
Moroccan Cauliflower Pot Roast is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Moroccan Cauliflower Pot Roast is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have moroccan cauliflower pot roast using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Moroccan Cauliflower Pot Roast:
- Get 2 c reduced-sodium vegetable broth
- Take 1 large head of cauliflower
- Prepare 1 onion, halved and sliced
- Take 1 garlic clove, sliced
- Prepare 1 (15 oz) can of chickpeas, rinsed and drained
- Take 3 T EVOO, divided
- Take 2 tsp ground coriander
- Prepare 1-1/2 tsp ground cumin
- Get 1-1/2 tsp chili powder
- Take 1 tsp turmeric
- Prepare 3/4 tsp sugar
- Take 1/2 tsp cinnamon
- Get 1/2 tsp black pepper
- Make ready 1/2 tsp kosher salt
Instructions to make Moroccan Cauliflower Pot Roast:
- 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.
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