Cauliflower and Beef Tagine
You may think this is simply another tagine. You may think they’re all the same, after all. Tagines may seem like they use the same recipe with a different vegetable every time, but they most certainly don’t. There are subtle differences such as the choice and amount of spices, the aromatics, and the amount of liquid used that make each one unique.
This tagine is certainly different. It has a tomato sauce base and its vegetable is not cooked in the sauce but dipped in egg, fried and plated on top of the stew at the very end. This results in more textural contrast and very happy taste buds.
Even though nowadays a tagine refers to any kind of Moroccan stew whether cooked in a tagine or not and whether on a charcoal brazier or a stove, the authentic method, still religiously observed by villagers throughout Morocco, remains unsurpassed. Because of the time constraints of modern life, most people cook their tagine on the stovetop. The traditional method is nowadays a treat reserved for holidays and other special occasions.
I love the earthy flavors a tagine lends to anything cooked within its confines but you don’t need to have one to make this utterly satisfying dish. A heavy-bottomed pot will yield fantastic results as well and cook more quickly.
CAULIFLOWER AND BEEF TAGINE RECIPE
Yield: 4 SERVINGS
Prep Time: 10 MIN
Cook Time: 50 MIN
Ingredients:
For the stew
3 tablespoons olive oil
2 large tomatoes, grated
1 large yellow onion, grated
2 garlic cloves, minced or pressed
1 ½ teaspoons ground ginger
1 teaspoon paprika powder
½ teaspoon ground cumin
½ teaspoon sea salt, or to taste
½ teaspoon freshly ground pepper
1 pound stewing beef, cut into 2-inch chunks
2 cups water
2 tablespoons minced parsley
For the cauliflower
1/2 cup canola or grapeseed oil, for frying
2 eggs
Salt and freshly ground pepper
1 small cauliflower head, core and green parts removed
Directions:
Place the olive oil, grated tomatoes, onion, garlic, ginger, paprika, cumin, salt and pepper in a medium pot over medium heat. Sauté until the tomato and onion look a little wilted, 3 minutes. Add the beef chunks and sauté, turning once, 5 minutes. Add the water. Turn up the heat to medium-high and cover with a lid. Cook the stew until the meat is tender and the sauce reduced, 45 to 50 minutes. Remove the pot from heat. Stir in the parsley.
Meanwhile, prepare the cauliflower. Heat the oil in a medium skillet over medium high heat until very hot (350 to 375 degrees Fahrenheit). Whip the eggs, salt, and pepper in a medium bowl. Separate the cauliflower head into small florets. Dip the florets in the eggs. Fry them in the oil, turning occasionally, until golden brown on all sides, 6 to 10 minutes.
Plate the stew. Top it with fried cauliflower florets.
Other cauliflower recipes:
Cream of cauliflower soup
Other tagine recipes:
Eggplant and beef tagine
Chicken tagine with prunes and toasted almonds
![IMG_31301[1]](http://www.dinnersanddreams.net/wp-content/uploads/2011/12/IMG_313011-150x150.jpg)
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Christine @ Fresh Local and Best — 01/22/2012 @ 11:04 am
I am very interested in making this tangine, and just getting into tangines to begin with. I love the idea of meat tenderizing in this spicy tomato base. It looks like I can make this tangine in a pot, however if I wanted to buy a tangine pot, do you have recommendations of brands and where to buy from?
Monique — 01/22/2012 @ 11:33 am
The photo spoke to me right away.>i knew it was different! That’s how great your shot is:)
Marc @ NoRecipes — 01/22/2012 @ 6:50 pm
It’s been a while since I’ve visited your site! Love the new look! Yours is the second blog I’ve seen done by Purr that I’ve loved,starting to think about having mine redone too!
Also this looks delicious. I love that you fried the cauliflower first. Frying really brings out the flavor and sweetness!
Kerstin — 01/22/2012 @ 9:09 pm
Mmm, looks like the perfect comforting dish to warm up with on a cold night!
Nisrine — 01/23/2012 @ 8:08 pm
Christine, Emile Henry tagines are a great choice but if you don’t want to spend the money, try a simple unglazed tagine like this one (which you’ll have to season before use): http://www.amazon.com/Tagine-Cooking-Unglazed-Zamouri-Spices/dp/B002UEO5SM/ref=sr_1_6?ie=UTF8&qid=1327370501&sr=8-6
Mary — 01/23/2012 @ 11:51 pm
That photo lured me in. The recipe sounds delicious and it would be a perfect dinner for these cold and wet winterdays. Blessings…Mary
Tom @ Easy Recipes Free — 01/24/2012 @ 12:38 pm
I love both, cauliflower and beef so this is the win win situation and especially
with lots of pepper and hot paprika if possible, I like spicy food.
Couldn’t even look at cauliflower when I was younger but I guess it comes with time.
Barbara — 01/24/2012 @ 2:49 pm
I adore your tagines, Nisrine. This one is amazing. I’ve been debating buying one at Williams Sonoma….I may have to do that soon!
Kristen Porter — 01/24/2012 @ 3:16 pm
Amazing……I added a little red wine at the end and it made it even better….another dynamo!
Nadji — 01/25/2012 @ 10:52 am
Tu as raison : aucun tajine ne ressemble à l’autre. Une chose en commun : ils sont tous délicieux.
A très bientôt
Nisrine — 01/25/2012 @ 2:42 pm
Kristen–Wonderful that it worked for you! I may have to try adding a little red wine next time. Thank you.
Eliana — 01/26/2012 @ 1:49 pm
This is one STUNNING dish. The combination of flavors cannot be better.
Katherine Martinelli — 02/01/2012 @ 10:52 am
This looks absolutely delicious! I love tangines of all kinds and this one looks particularly fabulous. The fried cauliflower on top is a great touch. I’m making your Spicy Moroccan Chicken for dinner tonight – can’t wait!
Brandy — 02/29/2012 @ 12:34 pm
Be careful with William Sonoma. They are not proper tagine. The tagine is more for serving or decoration. I went with my fiance who is from Morocco and none of those are good for cooking.
Brandy — 03/02/2012 @ 4:14 pm
We made this Tagine last night. Only modification is we added some potato. This is a great recipe. Very delicious and filling
Nisrine — 03/03/2012 @ 6:56 am
Brandy – Good to hear that. Thank you for the feedback.