Moroccan Cauliflower Pot Roast. Just need a little salt to taste. Maybe cauliflower rice would be a good fit here. Bright and flavorful, this Moroccan-inspired roasted cauliflower with homemade harissa makes the perfect vegetarian option for your next celebration.

Dress up a head of cauliflower, throw it in the oven, and benefit from caramelization and the non-enzymatic browning (often referred to simply as "toasted" or "browned") known in the food nerd-o-sphere as the Maillard reaction. It's really a thing of beauty when fully roasted--tender, meaty, and completely satisfying. Whole Roasted Cauliflower with Moroccan Spices has an aromatic and alluring scent as it marinates. You can cook Moroccan Cauliflower Pot Roast using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Moroccan Cauliflower Pot Roast

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

I had not roasted a whole cauliflower before trying this recipe. It turned out great and the flavors were really a pleasant surprise. 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.

Moroccan Cauliflower Pot Roast step by step

Preheat oven to 375°F..
In small bowl, combine spices..
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..
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..
Place cauliflower in pot, spice side up. Cover and bake 30 min..
Remove cover and bake another 30-45 min, until tender..
Slice cauliflower into wedges and serve with chickpea mixture..

Add the cauliflower, preserved lemon, olives, and water and bring to a simmer. Continue cooking, uncovered, to reduce the liquids to oil only. Add about three cups of water, cover the pressure cooker or pot, and increase the heat to high. Ladle the sauce over the meat and sprinkle with parsley. Ladle the sauce over the meat and sprinkle with parsley.