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Moroccan Cauliflower Pot Roast

  By ElyseWagner  

February 6, 2017

Now this is a fun way to spice up Cauliflower with Moroccan flare to boot!  Filled with aromatic and life-preserving spices, this pot-roast inspired dish will entice even the meat-lovers!

  • Prep: 15 mins
  • Cook: 1 hrs
  • Yields: 6 servings

Ingredients

1 large head of cauliflower

2 teaspoons ground coriander

1-½ teaspoons ground cumin

1-½ teaspoons chili powder

1 teaspoons turmeric

¾ teaspoon coconut sugar

½ teaspoon cinnamon

½ teaspoon kosher salt

½ teaspoons black pepper

3 teaspoons olive oil (divided 1-½ teaspoons)

1 clove garlic, sliced

1 medium onion, sliced

1 15 ounce can chickpeas*

3 tablespoons raisins

2 cups vegetable broth*

Directions

1Preheat oven to 375 degrees

2In a small bowl, mix spices together.

3Wash cauliflower and slice stalk off so it sits flat.

4Score bottom with an 'X.'

5Brush cauliflower with 1-½ tsp. olive oil using a silicone kitchen brush and coat with spice rub and set aside.

6Slice onion into ½ “ wedges

7Slice garlic clove

8Heat 1-½ tsp. olive oil in heavy pot over medium heat and add onion wedges and sliced garlic clove to pot.

9Cook until onion begins to soften, 5 minutes.

10Rinse and drain chickpeas then add chickpeas and raisins to onion & garlic, cook for about 3 minutes.

11Add vegetable broth and simmer.

12Place cauliflower into pot, spice side up.

13Cover and bake 30 minutes.

14Remove cover and bake until cauliflower is tender (25-30 minutes).

15Slice cauliflower into wedges.

16Serve with chickpea mix & liquid.

You can sub sugar for coconut sugar.

Recipe as seen in Prevention Magazine May 2016

 

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