Dinner Meat Moroccan Recipes Moroccan Tajine and Main Dishes

Cauliflower Tagine

cauliflower tagine
Whenever my brother Amine visits, I like to make him a Moroccan dish. He came over a couple of weeks ago so he could go to the Chargers game with my husband Habib and my son Amir. It was a fun guys’ day out. I opted out and stayed home with the baby mainly because I don’t understand American Football. My husband has tried many many times to teach me the rules, but they just don’t sink in.

Anyways, while the boys were enjoying the Chargers game in San Diego, I decided to make cauliflower tagine, document it, and share it with my readers. Just like most tagine recipes, this cauliflower dish is super easy to make and loaded with flavor.

Prep time: 15 minutes

Cook time: 2 hours.

Ingredients:

2 lbs of beef or lamb cut in 4 inch pieces
1 large head of cauliflower cut into florets
1 large onion chopped
1 tomato peeled and cubed
2 tablespoon of olive oil
2 cloves of garlic minced
1 mixed tablespoon of chopped parsley and cilantro
Salt and pepper to taste
1 teaspoon of ground ginger
1/2 teaspoon of turmeric
1 teaspoon of cumin
1/2 teaspoon of saffron threads crumbled
1 preserved lemon rinsed and cut in quarters
4 cups of water

Directions:

cauliflower tagine 1
To a medium size pot or dutch oven add the olive oil, chopped onion, garlic and meat. Season with salt, pepper, ground ginger, turmeric, cumin, and saffron threads. Saute for 10 to 15 minutes until the meat is well coated with the spiced and browned on both sides, and the onion is soften.

This step is very important and you want to take the time to do it because this is what helps lock all the flavors from the spices into the meat

cauliflower tagine 2
Once the meat is browned, add the cubed tomato and parsley/cilantro mixture. Saute for another 5 minutes.

cauliflower tagine 3
Add the 4 cups of water, cover the pot and cook on low-medium heat for 60 – 90 minutes or until the meat is fork tender.
Check on the meat every  1/2 hour to make sure that you have enough liquid. If the liquid is running low and the meat is still not done, add 1 or 2 cups of hot water and allow it to cook more.

cauliflower tagine 4
When the meat is cooked, you want to have about 1 1/2 cups of broth left. If you don’t, just add some hot water so you can have some liquid for the vegetables.

cauliflower tagine 5
Add the cauliflower florets and preserved lemon. Cover the pot and cook for 15 minutes until the cauliflower is fork tender.

cauliflower tagine 7
The meat broth and preserved lemon will transform the taste of the cauliflower and give it a spicy lemony taste.

cauliflower tagine 8
Serve the cauliflower tagine hot with bread or steamed rice.

Cauliflower Tagine
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Ingredients
  • 2 lbs of beef or lamb cut in 4 inch pieces
  • 1 large head of cauliflower cut into florets
  • 1 large onion chopped
  • 1 tomato peeled and cubed
  • 2 tablespoon of olive oil
  • 2 cloves of garlic minced
  • 1 mixed tablespoon of chopped parsley and cilantro
  • Salt and pepper to taste
  • 1 teaspoon of ground ginger
  • ½ teaspoon of turmeric
  • 1 teaspoon of cumin ½ teaspoon of saffron threads crumbled
  • 1 preserved lemon rinsed and cut in quarters
  • 4 cups of water
Directions
  1. To a medium size pot or dutch oven add the olive oil, chopped onion, garlic and meat. Season with salt, pepper, ground ginger, turmeric, cumin, and saffron. Saute for 10 to 15 minutes until the meat is well coated with the spiced and browned on both sides, and the onion is soften.
  2. Once the meat is browned, add the cubed tomato and parsley/cilantro mixture. Saute for another 5 minutes.
  3. Add the 4 cups of water, cover the pot and cook on low-medium heat for 60 – 90 minutes or until the meat is fork tender. (Check on the meat every ½ hour to make sure that you have enough liquid. If the liquid is running low and the meat is still not done, add 1 or 2 cups of hot water and allow it to cook more.)
  4. When the meat is cooked, you want to have about 1½ cups of broth left. If you don’t, just add some hot water so you can have some liquid to cook the vegetables in.
  5. Add the cauliflower florets and preserved lemon. Cover the pot and cook for 15 minutes until the cauliflower is fork tender.
  6. Serve the cauliflower tagine hot with bread or steamed rice.

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