Good afternoon we are going to share those Again looking for a moroccan cauliflower pot roast recipe that is interesting The method of making it is very not difficult. Just need patience and persistence. So that moroccan cauliflower pot roast has aroma and taste that able arouse appetite.

In order for the taste of moroccan cauliflower pot roast, you need to do start from the type of ingredients, then selection of ingredients that are fresh until how to process and serve it. No need Confused if want prepare moroccan cauliflower pot roast delicious as long as you know the trick and how to make this dish can become treat very special.

Ingredients and seasonings required for prepare

1. Prepare 2 c reduced-sodium vegetable broth
2. Prepare 1 large head of cauliflower
3. Prepare 1 onion, halved and sliced
4. Use 1 garlic clove, sliced
5. Use 1 (15 oz) can of chickpeas, rinsed and drained
6. Prepare 3 T EVOO, divided
7. Prepare 2 tsp ground coriander
8. Prepare 1-1/2 tsp ground cumin
9. Use 1-1/2 tsp chili powder
10. Prepare 1 tsp turmeric
11. Prepare 3/4 tsp sugar
12. Prepare 1/2 tsp cinnamon
13. Take 1/2 tsp black pepper
14. Use 1/2 tsp kosher salt

Can you freeze Moroccan Pot Roast? Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

How to cook Moroccan Cauliflower Pot Roast:

1. Preheat oven to 375°F.
2. In small bowl, combine spices.
3. 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.
4. 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.
5. Place cauliflower in pot, spice side up. Cover and bake 30 min.
6. Remove cover and bake another 30-45 min, until tender.
7. Slice cauliflower into wedges and serve with chickpea mixture.
8. Done and ready to serve!

Remove the pot and, using large tongs or two large spoons, on either side of the cauliflower head, gently turn over the head of cauliflower in the sauce, now putting it stem side down. Place both the cauliflower and roasted vegetables in a large wok or wide pan with a lid. Mix well and stir in the vegetable stock, spices, herbs and the harissa paste. Toss with olive oil, lemon juice, vinegar, basil, garlic powder, onion powder, oregano, thyme, salt, and pepper. Toss your cauliflower and carrot pieces with salt, pepper, and about more than half of spice mixture ( turmeric, cumin, cinnamon, coriander, sweet paprika and a hint of cardamom.) In a large heavy pot or Dutch Oven, heat olive oil over medium heat until just shimmering.

how is this? Easy isn’t it? That’s the prepare moroccan cauliflower pot roast that you try it at home. Good luck!