Moroccan Beef Cauliflower Recipes

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MOROCCAN HARISSA ROAST CAULIFLOWER

Bright and flavorful, this Moroccan-inspired roasted cauliflower with homemade harissa makes the perfect vegetarian option for your next celebration.

Provided by Food Network Kitchen

Time 1h25m

Yield 6 servings

Number Of Ingredients 11



Moroccan Harissa Roast Cauliflower image

Steps:

  • Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes.
  • Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside.
  • Preheat the oven to 450 degrees F.
  • In a large bowl, toss the cauliflower with 3/4 cup of the harissa until each floret is evenly coated. Spread the cauliflower onto a rimmed baking sheet and drizzle with a little more vegetable oil. Roast, tossing halfway through, until the cauliflower is tender and the harissa has begun to caramelize, about 40 minutes.
  • Transfer the cauliflower to a serving platter and sprinkle with the cilantro. Serve with the remaining 1/4 cup harissa on the side for dipping.

5 dried New Mexico chiles (about 1 ounce)
4 dried guajillo chiles (about 1 ounce)
2 cups boiling water
1/4 teaspoon whole coriander seeds
1/4 teaspoon whole cumin seeds
2 tablespoons vegetable oil, plus more for roasting
3 cloves garlic, roughly chopped
Juice of 1/2 lemon (about 1 tablespoon)
Kosher salt and freshly ground pepper
1 large head cauliflower, cut into 2-inch florets (about 8 cups)
1/4 cup lightly packed fresh cilantro leaves

MOROCCAN BRAISED BEEF

Curry powder is a blend of up to 20 spices, herbs and seeds. Add a pinch of curry to your favorite soups, stews, salads and even rice for an exotic flavor. In this Moroccan stew, begin with 2 teaspoons of curry, then add more to your taste. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 6 servings.

Number Of Ingredients 15



Moroccan Braised Beef image

Steps:

  • Place flour in a large shallow dish; add beef and turn to coat. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker. Stir in the broth, onions, tomatoes, wine and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender. , During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.

Nutrition Facts : Calories 533 calories, Fat 22g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 620mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 5g fiber), Protein 34g protein.

1/3 cup all-purpose flour
2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 tablespoons olive oil
2 cans (14-1/2 ounces each) beef broth
2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup dry red wine
1 tablespoon curry powder
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1-1/2 cups golden raisins
Hot cooked couscous, optional

MOROCCAN SPICED ROASTED CAULIFLOWER

This is a simple recipe for preparing cauliflower florets that are seasoned with warm Moroccan spices and then oven roasted until tender and flavorful. It makes a great side dish to serve with any chicken, fish or hearty meat main dish. It's a one-pan dish, so clean-up is a breeze. For the skillet, be sure to use a heavy-duty...

Provided by Vickie Parks

Categories     Vegetables

Time 58m

Number Of Ingredients 12



Moroccan Spiced Roasted Cauliflower image

Steps:

  • 1. Preheat oven to 400°F.
  • 2. Heat oil in an heavy oven-safe skillet (such as cast-iron) over medium heat. Add garlic and onion to skillet, and sauté for about 3 minutes or until fragrant.
  • 3. Stir cauliflower florets into the garlic/onion mixture. Add tomatoes, cumin, turmeric, salt, pepper, and red pepper flakes, and mix until cauliflower is well coated.
  • 4. Transfer skillet to preheated oven, and roast for 45 minutes until tender and cauliflower is beginning to turn a light golden brown.
  • 5. While cauliflower is roasting, mix chopped cilantro and chopped mint together; set aside.
  • 6. Remove skillet from oven. Garnish roasted cauliflower with the cilantro/mint mixture, and serve immediately.

1 Tbsp olive oil
2 clove garlic, minced
1 medium onion, sliced
1 large cauliflower bunch, cut into florets
1 cup diced tomatoes
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp black pepper
1 pinch red pepper flakes
2 Tbsp fresh cilantro leaves, chopped
1 tsp fresh mint leaves, chopped

MOROCCAN BEEF & CAULIFLOWER

Since marrying my Moroccan husband I have made it my passion to cook dishes from his country. This is one of his favorites.

Provided by FDADELKARIM

Categories     Cauliflower

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 13



Moroccan Beef & Cauliflower image

Steps:

  • Pull off the green leaves surrounding the cauliflower. Then cut the bottom off & break the cauliflower into large pieces. Rinse & then place in a bowl to be used later.
  • Heat the olive oil in either a sauce pan or pressure cooker. Cook the beef in the oil until all the sides are brown.
  • Add enough water in the pot to cover the beef. At this point put everything into the pot except the cauliflower and cover with a lid. If using a sauce pan simmer the beef for 40 minutes, stirring occasionally. If you are using a pressure cooker, let the beef cook for 15 minutes (after the cooker begins to hiss).
  • Dip the cauliflower into the sauce to cover all the sides. Once that is done leave it in the pot & recover with a lid. Simmer for another 15 minutes or until the cauliflower is done. If using a pressure cooker, cover & cook for additional 5-7 minutes (after the cooker begins to hiss).

1 head cauliflower
1 1/2 lbs beef stew meat
2 tablespoons olive oil
1/2 onion, diced
2 medium garlic cloves
1/4 cup fresh parsley, finely chopped
1 tablespoon tomato paste
1 beef bouillon cube
1 teaspoon cumin
1/2 teaspoon ginger
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon turmeric

MOROCCAN CAULIFLOWER WITH SPICES

An excellent side dish. For variation, the caulflower florets can be steamed and then added to the other ingredients, except the flour and water, and be served as a salad. Taste and add more oil of necessary.

Provided by Baz231

Categories     Cauliflower

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10



Moroccan Cauliflower With Spices image

Steps:

  • Heat the oil in a medium pan. Add the ground and fresh coriander, onions and cauliflower florets, stir well and add the water. Bring to the boil, then reduce heat to very low, cover and simmer for 15 to 20 minutes.
  • Take 1 and 1/2 tablespoons of the cauliflower "stock" from the pan and stir into the flour to make a smooth paste, then add back to the cauliflower in the pan. Simmer for a few minutes, then season with ginger, cumin and lemon juice.
  • Leave for 1 to 2 minutes for the flavours to develop, then serve warm or at room temperature. (Or see description for variation to make salad.).

1 tablespoon extra virgin olive oil
3/4 teaspoon ground coriander
2 tablespoons coriander leaves, finely chopped
200 g onions, sliced
1 1/4 kg cauliflower, broken into florets
150 ml water (or as necessary)
2 teaspoons plain flour (preferably unbleached organic)
1 teaspoon ginger, freshly grated
1/4 teaspoon ground cumin
2 -3 tablespoons lemon juice

MOROCCAN POT ROAST

My husband loves meat and I love veggies, so we're both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar. -Catherine Dempsey, Clifton Park, New York

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings.

Number Of Ingredients 16



Moroccan Pot Roast image

Steps:

  • In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute. Stir in chickpeas and broth; transfer to a 5- or 6-qt. slow cooker., Mix pepper and the remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant. Cook, covered, until meat and vegetables are tender, 7-9 hours., Remove roast from slow cooker; break into pieces. Remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. If desired, serve with couscous. Freeze option: 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.

Nutrition Facts : Calories 435 calories, Fat 21g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 766mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 38g protein.

2 tablespoons olive oil
3 small onions, chopped
3 tablespoons paprika
1 tablespoon plus 1/2 teaspoon garam masala, divided
1-1/4 teaspoons salt, divided
1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) beef broth
1/4 teaspoon pepper
1 boneless beef chuck roast (3 pounds)
4 medium carrots, cut diagonally into 3/4-inch pieces
1 small eggplant, cubed
2 tablespoons honey
2 tablespoons minced fresh mint
Hot cooked couscous or flatbreads, optional

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