Moroccan Beef Cauliflower
Savor the bold flavors of North Africa with this Moroccan Beef Cauliflower recipe, a vibrant and wholesome fusion of spiced ground beef, tender roasted cauliflower, and a medley of aromatic spices like cumin, cinnamon, and turmeric. Infused with the subtle heat of harissa and the brightness of fresh cilantro and lemon, this one-pan dish is as hearty as it is healthy. Tossed with chickpeas and simmered in a rich tomato base, it's perfect as a stand-alone meal or paired with fluffy couscous or crusty flatbread. Ready in under an hour, this gluten-free and nutrient-packed recipe will transform weeknight dinners into an exotic culinary adventure.
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Recipe Information
Ingredients
- 500 g ground beef
- 1 large head cauliflower
- 3 tbsp olive oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 2 tsp ground cumin
- 1.5 tsp ground coriander
- 0.5 tsp ground cinnamon
- 1 tsp paprika
- 0.5 tsp ground turmeric
- 1 tbsp harissa paste
- 400 g canned diced tomatoes
- 1 can, drained and rinsed chickpeas
- 2 tbsp, chopped fresh cilantro
- 1 tsp (or to taste) salt
- 0.5 tsp (or to taste) black pepper
- 1 medium, juiced lemon
Instructions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Cut the cauliflower into small florets, wash, and pat dry. In a large bowl, toss the florets with 2 tablespoons of olive oil, 1 teaspoon of cumin, and a pinch of salt and black pepper until evenly coated.
Spread the cauliflower florets on the prepared baking sheet in a single layer. Roast in the oven for 20-25 minutes, tossing halfway through, until golden and tender.
While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet or sauté pan over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened. Then add the minced garlic and cook for 1 more minute.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked, about 6-8 minutes.
Stir in the remaining cumin, ground coriander, ground cinnamon, paprika, ground turmeric, and harissa paste. Cook for 1-2 minutes until the spices are fragrant.
Add the canned diced tomatoes and chickpeas to the skillet. Stir well and reduce the heat to low. Simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
Once the cauliflower is done roasting, gently fold it into the beef mixture. Ensure the cauliflower is evenly coated with the sauce.
Stir in the fresh cilantro and freshly squeezed lemon juice. Adjust salt and black pepper to taste.
Serve hot, garnished with additional cilantro if desired. Enjoy on its own or with a side of couscous, rice, or flatbread.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1138 mg | 49% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 13.4 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 177 mg | 14% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 1546 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
