Beef Tagine With Roasted Cauliflower

Sundays on Nantucket are made for slow cooked meals...car rides...exploring new trails...and picking wild daffodils on Nantucket! I love preparing these kind of recipes on the weekend, so then you can spend the rest of the day doing chores, exploring the island, or just sitting on the coach relaxing. It is the weekend, you can do whatever you want!

Nantucket Island

This past Sunday Supper did not disappoint and it is my favorite Moroccan recipe thus far. This is the second time I have made this dish and it is DELICIOUS, hearty, and good for you. Do not let the list of ingredients intimidate you...It is really very simple and most importantly it is made with real ingredients. This Moroccan meal is loaded with flavor. It is hearty. And it is the perfect way to end a weekend. Oh and it makes the house smell AMAZING! This recipe is from The Food Of Morocco...I hope that you will give it a try...ENJOY!

Ingredients

Beef Tagine With Roasted Cauliflower
  • 1/2 tsp ground black pepper
  • 1/4 tsp Simply Organic turmeric
  • 5 tbs Primal Kitchen avocado oil
  • 3 pounds beef short ribs
  • 1 tsp Simply Organic paprika
  • 1/2 tsp ground McCormick ginger
  • 1/2 tsp ground McCorkmick cumin
  • 1 medium white onion
  • 2 tbs finely chopped cilantro
  • 2 tbs finely chopped parsley
  • 1 head of cauliflower
  • Pinch of red pepper flakes
  • 12 ounces diced tomatoes
  • Juice 1/2 lemon
Beef Tagine With Roasted Cauliflower

Directions

  • Heat up tagine over medium heat until warm. Mix 1 tsp of salt, pepper, turmeric with 1 1/2 tbs of olive oil and add to the warm pan. 
  • Add the beef and saute gently until golden on all sides. Cook for 15 minutes, without lifting the cover.
Beef Tagine With Roasted Cauliflower
  • Add the paprika, ginger, cumin, diced onion, half of the herbs, and 1/2 cup of water. Cover again and simmer gently for 3 hours, until the meat is very tender and has fallen off the bones. 
  • Preheat the oven to 400 degrees. Cut the cauliflower into pieces and mix with 3 tbs of olive oil, 1/2 tsp of salt, pinch of red pepper flakes. Roast for 15 minutes. Toss and mix well. Roast for another 15 minutes. 
  • Remove the meat from the tagine and remove and discard the bones. Return the meat to the tagine and lightly brown in the juices. Tilt the pan and discard the excess fat. 
Beef Tagine With Roasted Cauliflower

Add the cauliflower, tomatoes, and remaining chopped herbs over the beef. Bring to a boil to reheat. Add the lemon juice and serve! ENJOY! 

Beef Tagine With Roasted Cauliflower

How do you spend your Sundays?

Do you like to make slow cooked meals on the weekend?