Makloubeh - Cauliflower

Ingredients

• 1 large cauliflower
• 1 1/2 lbs boneless beef cubes (or lamb)
• 1 large onion
• 2 cups rice
• 1/2 teaspoon allspice
• 1/2 teaspoon pepper
• 1 dash garlic powder
• 2 tablespoons butter
• 4 teaspoons salt
• 3 1/2 cups broth or water
• 1/8 teaspoon saffron (optional)
• 2 tablespoons pine nuts (optional)

Directions

1. 1

   Saute onion and meat together in butter.

2. 2

   Add salt and spices. Add broth or water and cover. Let meat simmer over moderate heat until tender.

3. 3

   Break cauliflower into medium size florets. Sprinkle with salt. Fry in deep, hot oil until dark brown, the darker the better. When it looks almost burnt to me, I know its right. Drain on paper towels.

4. 4

   Add cauliflower on top of meat. Add uncooked rice on top of cauliflower. Make sure that all are covered by broth. Add more if necessary to cover.

5. 5

   Bring to a boil and reduce heat. Simmer for 40 minutes, or until rice is tender and broth/water is absorbed.

6. 6

   Traditionally, this dish is allowed to cool for 30 minutes and then the pot is turned upside down in a large platter. It is then garnished with pine nuts and served with plain yogurt. I just dish it from the pot because my family can't wait 30 minutes now that the whole house smells so yummy.