Moroccan Cauliflower Pot Roast
Moroccan Cauliflower Pot Roast

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, moroccan cauliflower pot roast. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Moroccan Cauliflower Pot Roast is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Moroccan Cauliflower Pot Roast is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook moroccan cauliflower pot roast using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Moroccan Cauliflower Pot Roast:
  1. Make ready 2 c reduced-sodium vegetable broth
  2. Prepare 1 large head of cauliflower
  3. Make ready 1 onion, halved and sliced
  4. Make ready 1 garlic clove, sliced
  5. Take 1 (15 oz) can of chickpeas, rinsed and drained
  6. Take 3 T EVOO, divided
  7. Prepare 2 tsp ground coriander
  8. Get 1-1/2 tsp ground cumin
  9. Take 1-1/2 tsp chili powder
  10. Prepare 1 tsp turmeric
  11. Prepare 3/4 tsp sugar
  12. Make ready 1/2 tsp cinnamon
  13. Take 1/2 tsp black pepper
  14. Make ready 1/2 tsp kosher salt
Instructions to make 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.

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