Moroccan Cauliflower Pot Roast
Moroccan Cauliflower Pot Roast

Hello everybody, it’s Jim, welcome to my recipe page. 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 bit unique. This is gonna smell and look delicious.

Moroccan Cauliflower Pot Roast is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Moroccan Cauliflower Pot Roast is something that I’ve loved my entire life.

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

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