Hi, I am Joana. Today, I’m gonna show you how to prepare moroccan cauliflower pot roast recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little 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 well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Moroccan Cauliflower Pot Roast is something that I have loved my entire life. They are nice and they look wonderful.
To bewith this particular recipe, we have to prepare a few ingredients. You can have moroccan cauliflower pot roast using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Moroccan Cauliflower Pot Roast:
- Make ready 2 c reduced-sodium vegetable broth
- Get 1 large head of cauliflower
- Prepare 1 onion, halved and sliced
- Prepare 1 garlic clove, sliced
- Make ready 1 (15 oz) can of chickpeas, rinsed and drained
- Prepare 3 T EVOO, divided
- Take 2 tsp ground coriander
- Take 1-1/2 tsp ground cumin
- Get 1-1/2 tsp chili powder
- Prepare 1 tsp turmeric
- Get 3/4 tsp sugar
- Get 1/2 tsp cinnamon
- Make ready 1/2 tsp black pepper
- Prepare 1/2 tsp kosher salt
Steps 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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