Easiest Way to Prepare Yummy Moroccan Cauliflower Pot Roast

Moroccan Cauliflower Pot Roast. In a large oven-proof pot, heat oil. Add onion and garlic and cook until tender. Place cauliflower in pot, spice side up.

In a large oven-proof pot, heat oil. Add onion and garlic and cook until tender. Add tomatoes, cumin, turmeric, salt, pepper, and red pepper flakes, and mix until cauliflower is well coated. You can have Moroccan Cauliflower Pot Roast using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Moroccan Cauliflower Pot Roast

1. Prepare 2 c of reduced-sodium vegetable broth.
2. Prepare 1 of large head of cauliflower.
3. Prepare 1 of onion, halved and sliced.
4. You need 1 of garlic clove, sliced.
5. Prepare 1 (15 oz) of can of chickpeas, rinsed and drained.
6. You need 3 T of EVOO, divided.
7. Prepare 2 tsp of ground coriander.
8. It's 1-1/2 tsp of ground cumin.
9. Prepare 1-1/2 tsp of chili powder.
10. You need 1 tsp of turmeric.
11. It's 3/4 tsp of sugar.
12. It's 1/2 tsp of cinnamon.
13. It's 1/2 tsp of black pepper.
14. It's 1/2 tsp of kosher salt.

Cut away the leaves and most of the core (cut stem flush with the bottom of the head to allow it to site steadily), leaving the cauliflower head intact. In your food processor, add garlic and ginger and grind to a paste. Add the Raz el Hanout Moroccan Spice, salt, and yogurt. Process, adding the lemon juice a little at a time.

Moroccan Cauliflower Pot Roast instructions

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..

Spread the cauliflower onto a rimmed baking sheet and drizzle with a little more vegetable oil. Using tongs or large spoons mix the cauliflower and the spice mixture together until the mix is evenly distributed over each piece of cauliflower. Spread onto non-stick baking sheet separating each piece. Add broth, and return roast to roasting pan. Add the cauliflower, preserved lemon, olives, and water and bring to a simmer.