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Nutrition Facts
Serving Size 1 (462g) Recipe makes 3 servings
Calories 935
Calories from Fat 611		(65%)
Amount Per Serving		%DV
	Total Fat 67.9g	104%
	Saturated Fat 24.6g	123%
	Monounsaturated Fat 32.0g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 236mg		78%
Sodium 841mg		35%
Potassium 1252mg		35%
Total Carbohydrate 15.2g		5%
	Dietary Fiber 5.7g	22%
	Sugars 6.3g
Protein 65.2g		130%
detailed view... how is this calculated?

Moroccan Beef & Cauliflower

Recipe #260907 | 1¼ hours | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Nasseh
Oct 24, 2007

Since marrying my Moroccan husband I have made it my passion to cook dishes from his country. This is one of his favorites.

SERVES 3 -4 (change servings and units)

Ingredients

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

Directions

1
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.
2
Heat the olive oil in either a sauce pan or pressure cooker. Cook the beef in the oil until all the sides are brown.
3
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).
4
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).

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Featured Reviews for This Recipe

From: Chef #1348545

On Sep 29, 2009

I loved this recipe. I used our pressure cooker. The only thing I did differently was add some black Moroccan olives along with the cauliflower. It was very well received. I will make this again.

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From: Kyle Newton

On Sep 12, 2009

Changed it a lot so not sure I'm allowed to rate it but I loved it and this is what I did. Left out parsley, bouillon cube and used 2 T curry instead of other spices. Used homemade smoked chicken stock instead of water. Served with Saffron Rice. Wonderful.

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From: Chef #1325622

On Jul 15, 2009

Very Nice. I read the reviews and decided to use this recipe as a base. I use lamb stew meat; oxtail; and beef stew meat. I followed the recipe and added some Indian curry as suggested by another review. Added a little more tomato paste and used a little flour mixed in water to thicken gravy. Also used beef stock instead of that beef cube stuff which is full of MSG. Recipe Oh yeah and Greek olives are very tasty in it. I will definitely try this again. I don't like cauliflower but it was great!

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From: mosma

On Jul 30, 2008

I thought this was ok. It needed something but I'm not sure what. The cauliflower was delicious. Maybe if I made the meat in a crockpot for a couple of hours so it would be softer...? I served it over rice.

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