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Couscous and Other Good Food from Morocco

Beef Tagine with Cauliflower

Page 265

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses

(2 reviews)
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Tags: cauliflower meat low-carb Moroccan long cooking

Recipe Reviews

11th March 2012

Peckish Sister from Central, FL

I made this delightfully savory tagine with beef stew meat. I used one head of cauliflower and did not weigh the cauliflowerets, so I made have been a little short there. I did the final baking step in individual casseroles as everyone ate at different times and that turned out brilliantly. I agree with Wester that without fat or some of the gravy on top the cauliflower can’t brown very well. I will make this again.

(0) comment (2) useful  

7th October 2011

wester from Soesterberg, Utr

Not bad, but won't bother with this again.

The spices smelled really good when starting the cooking, but in the end result they were barely noticeable. I suspect spices and aromatics will have to be doubled, at least, and/or be re-added near the end of the cooking.
And why try to "lightly brown" a cauliflower without adding any oil? Even mixing it a bit with the meat might have helped it brown.

(edited 7th October 2011) (0) comment (2) useful  

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