Moroccan Beef Cauliflower Recipes

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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 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 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 BEEF STEW

Make and share this Moroccan Beef Stew recipe from Food.com.

Provided by Wendys Kitchen

Categories     Steak

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11



Moroccan Beef Stew image

Steps:

  • Heat 1 tablespoon oil in large nonstick pan over high heat.
  • Sprinkle beef with salt and pepper.
  • Add beef to pan in batches and sauté until cooked to desired doneness, about 2 minutes for medium-rare.
  • Using slotted spoon, transfer beef to bowl.
  • Add remaining 1 tablespoon oil to skillet.
  • Add shallots, carrots and cauliflower and sauté until golden, about 3-5 minutes.
  • Add all spices; stir 30 seconds.
  • Sprinkle flour over; stir 30 seconds.
  • Stir in broth and bring to boil. Reduce heat to medium; simmer until carrots are just tender, about 8 minutes.
  • Return beef to skillet; cook until sauce thickens slightly, about 1 minute. Season stew to taste with salt and pepper.
  • Stir in 1/4 cup chopped mint. Transfer stew to bowls.
  • Sprinkle with remaining chopped mint and serve.

Nutrition Facts : Calories 1681.3, Fat 63.3, SaturatedFat 21.9, Cholesterol 212.5, Sodium 2187.9, Carbohydrate 198.8, Fiber 77, Sugar 77.2, Protein 122.5

2 tablespoons olive oil, divided
1 kg beef tenderloin, cut into 1-inch cubes
3 red onions, sliced
500 g peeled baby carrots
500 g cauliflower, divided into florettes
1 tablespoon ground cumin
3 teaspoons tsps mixed spice
1/4 teaspoon cayenne pepper
2 tablespoons all-purpose flour
4 cups beef broth
1/2 cup chopped of fresh mint, divided

MOROCCAN CAULIFLOWER SOUP

Make and share this Moroccan Cauliflower Soup recipe from Food.com.

Provided by Debi9400

Categories     Cauliflower

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14



Moroccan Cauliflower Soup image

Steps:

  • In a large saucepan, melt 2 Tbsp of butter in the olive oil. Add the onion and garlic and cook over moderate heat, for about 5 minutes, until softened.
  • Add the cauliflower and coriander and season with salt & pepper. Cover and cook for 5 minutes, stirring occasionally.
  • Add the stock and bring to a boil. Cover and simmer over moderate heat until cauliflower is softened; about 15 minutes.
  • Puree the soup in a blender or with an immersion blender until smooth.
  • In a medium bowl, whisk the egg with the cornstarch. Whisk in the yogurt. Whisk the mixture into the soup and bring to a boil over moderate heat, whisking constantly until slightly thickened; 2 - 3 minutes.
  • Season with salt and pepper and stir in the chopped cilantro.
  • Meanwhile, in a small skillet, melt the remaining 2 Tbsp of butter. Cook over moderate heat, swirling the pan occasionally until the butter is fragrant and starting to turn brown, about 5 minutes.
  • Ladle the cauliflower soup into individual soup bowls and drizzle the brown butter on top. Sprinkle with crushed red pepper and serve immediately.

Nutrition Facts : Calories 319.4, Fat 25.6, SaturatedFat 10.5, Cholesterol 85, Sodium 112.7, Carbohydrate 18, Fiber 5, Sugar 8.1, Protein 8.4

4 tablespoons unsalted butter
3 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 large head cauliflower, cut into 1 inch florets
1 1/2 teaspoons ground coriander
salt, to taste
fresh ground pepper, to taste
4 cups vegetable stock
1 large egg
1 1/2 teaspoons cornstarch
1 cup plain yogurt
2 tablespoons fresh cilantro, coarsely chopped
crushed red pepper flakes, for garnish

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

BOMBAY BEEF & CAULIFLOWER

Make and share this Bombay Beef & Cauliflower recipe from Food.com.

Provided by Dancer

Categories     Steak

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10



Bombay Beef & Cauliflower image

Steps:

  • Combine first 4 ingredients and pepper to taste in a small bowl; stir well with a whisk and set aside.
  • Heat a large oiled non-stick skillet over high heat.
  • Add meat and saute 3 minutes or until browned.
  • Remove from skillet and set aside.
  • Add cauliflower and broth; cover, reduce heat and simmer 3 minutes.
  • Return meat to skillet; stir in yogurt mixture.
  • Add snow peas and bring to a boil; cook 2 minutes, stirring gently.
  • Toss with pasta before serving.
  • Garnish with toasted almonds, if desired.
  • Good served cold as a luncheon salad.

2/3 cup plain low-fat yogurt
1 tablespoon cornstarch
2 teaspoons curry powder
1/4 cup honey mustard
1 lb grilling top sirloin steak, cut into 1/2 inch cubes
4 cups small cauliflower florets
1 (10 ounce) can beef broth
1 package snow peas, defrosted
4 cups hot cooked fusilli (or other pasta, couscous or rice)
1/4 cup toasted slivered almonds (optional)

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