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Ingredients
| cauliflower heads: 1 |
| beef stew meat: 1.5 lbs |
| olive oil: 2 Tbl |
| onions: 1/2 (diced) |
| garlic: 2 cloves |
| parsley: 1/4 cup (fresh//finely chopped) |
| canned tomato paste: 1 Tbl |
| beef bouillon: 1 |
| ground cumin: 1 tsp |
| ginger (minced): 1/2 tsp |
| black pepper: 1/2 tsp |
| salt: 1/2 tsp |
| ground turmeric: 1/4 tsp |
Moroccan Beef & Cauliflower
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
55 min -
Servings
3 serving(s)
Tags
- 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.
- Heat the olive oil in either a sauce pan or pressure cooker. Cook the beef in the oil until all the sides are brown.
- 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).
- 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).