Beef Tagine with Cauliflower

Page 265

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses

(2 reviews)

View photos (1)

Tags: cauliflower meat low-carb Moroccan long cooking

Recipe Review

Not bad, but won't bother with this again.

The spices smelled really good when starting the cooking, but in the end result they were barely noticeable. I suspect spices and aromatics will have to be doubled, at least, and/or be re-added near the end of the cooking.
And why try to "lightly brown" a cauliflower without adding any oil? Even mixing it a bit with the meat might have helped it brown.

(2) useful  

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