Maaloubit Arnabit Upside Down Cauliflower Recipe 435

Steps:

• 1- Heat the oven on 425F. Cut the cauliflower into small pieces, spread them on a baking sheet and bake them till they are cooked. (usually about 20-25minutes) Meanwhile have the the 2 cups of grain rice soaked in water with 1/2 tablespoon of Turmeric (to give it a yellow color) 2- While the cauliflower are been baked, cut the big onion into wedges, add them in the pot with the beef and all the spices with 4 cups of water and let it cook for 20 minutes or until the meat is grown. 3- Once the cauliflower and the meat are ready, drain the rice, get a clean pot and start layering the ingredients: a- put the the oil at the bottom b- add 1/3 of the drained rice c- add the meat d- add the cauliflower e- add the rest of 2/3 of the rice f- soak all the layers with the chicken broth g- add 3 cups of water and let it cook for 15-20 minutes (or until the rice is done). Once it's cooked, prepare a big plate, place it above the pot and flip it carefully and serve it! Enjoy!

Steps:

• Preheat oven to 400F/200C. Cover a roasting pan with foil, then spray with non-stick spray. (You might be able to get by without the spray, but I used some.) Cut away the core of the cauliflower, then cut into small bite-sized flowerets. Try to make them all the same size and on the small side so they'll all get nicely browned at the same time. (To cut the cauliflower without getting a lot of "crumbs", cut through the stem, then pull the floweret apart. This trick works well with broccoli too.) Put the cauliflower pieces in a large plastic bowl, add olive oil, and toss until the cauliflower pieces are all lightly coated with oil. (Start with the smaller amount of olive oil and add more if it's not enough to cover the cauliflower.) Season to taste with salt and fresh-ground black pepper, then toss with the grated Parmesan. (Again, start with the smaller amount and use just enough to coat the cauliflower pieces.) Roast cauliflower, turning it every 10 or 15 minutes, until the edges are nicely browned. I roasted mine for a total of 40 minutes, but I was taking it out every 10 minutes to take photos, so your roasting time will probably be a little less. I would start watching it carefully after 30 minutes. Serve hot. I don't think this would reheat especially well, but you probably won't have any left!

Steps:

• Preheat the oven to 400 degrees. Trim the washed cauliflower leaves and cut the stem, if necessary, so that cauliflower stands upright in a dutch oven or heavy cast-iron pan (with a lid). Place the cauliflower in the pan, and use a sharp knife to carve a 1 in. deep X into the top of the cauliflower. In a small bowl, combine oil with diced onions, minced garlic, lemon juice, spices, salt & pepper. Pour over the cauliflower, slightly pulling the X apart so the oil can seep into the middle. Try to evenly coat the cauliflower (no need to flip it over). Pour sherry lightly over the whole thing, then cover the pan. Bake for 40 minutes, or until cauliflower is fork-tender, then remove the lid and cook for another 10-15 minutes. Remove from the oven and serve with an extra squeeze of lemon juice and a sprinkle of fresh cilantro or parsley. Serves 4, leftovers can be refrigerated and reheated for up to a week. Enjoy!