MOROCCAN STYLE CAULIFLOWER!🍅

MOROCCAN STYLE CAULIFLOWER!🍅 Vegan cauliflower dish that tastes like Moroccan fish! Perfect for your thanksgiving feast, Shabbat or any day. So good! Share this with someone you love! 🤍 Follow for more recipes. Check out my website: RECIPE BELOW 👇 . כרובית מרוקאית רק בלי הדג! מתכון בתגובות . Recipe: Ingredients: 1 cauliflower, sliced into “steaks” 4 tablespoons of extra virgin olive oil 1/2 tablespoon of sweet paprika 1/2 tablespoon of salt 1/2 tablespoon of cumin seeds 1/2 tablespoon of caraway seeds 1 teaspoon of ground black pepper 1/2 teaspoon of crushed red pepper 4 Roma tomatoes, sliced 1 red pepper, sliced to strips 1/2 lemon, sliced (without the seeds) 1 jalapeño pepper, sliced 3 garlic cloves, sliced 3 tablespoons of tomato paste 1 teaspoon of sugar 1 cup of water Handful of fresh cilantro Ingredients for the red oil: 1/2 teaspoon of red paprika 3 minced garlic cloves 1/4 cup of extra virgin olive oil Mix all the ingredients in a bowl Method: 1. On medium heat, add the olive oil, salt, cumin seeds, caraway seeds, ground black pepper, and crushed red pepper to a pan. Warm the spices for about 30 seconds and mix to release their flavor. 2. Add the sliced tomatoes, red pepper, jalapeño pepper, lemon slices, and garlic. Let them fry for 2–3 minutes until the vegetables begin to soften. 3. Stir in the tomato paste and sugar, then pour in the water and let the sauce cook for about 5 minutes. 4. Arrange the cauliflower “steaks” on top of the sauce. Spoon the red oil over each piece, sprinkle cilantro around the pan, and gently shake the pan from side to side to coat everything. 5. Continue cooking on the stove for about 5 minutes, then transfer the pan to a convection broil at 450°F for 8–10 minutes, until the cauliflower is golden and crispy. Enjoy! Ruhama 🤍 .

Good

% Daily Values based on a 2,000 calorie diet

Step 1

On medium heat, add the olive oil, salt, cumin seeds, caraway seeds, ground black pepper, and crushed red pepper to a pan. Warm the spices for about 30 seconds and mix to release their flavor.

Step 2

2. Add the sliced tomatoes, red pepper, jalapeño pepper, lemon slices, and garlic. Let them fry for 2–3 minutes until the vegetables begin to soften.

Step 3

3. Stir in the tomato paste and sugar, then pour in the water and let the sauce cook for about 5 minutes.

Step 4

4. Arrange the cauliflower “steaks” on top of the sauce. Spoon the red oil over each piece, sprinkle cilantro around the pan, and gently shake the pan from side to side to coat everything.

Step 5

5. Continue cooking on the stove for about 5 minutes, then transfer the pan to a convection broil at 450°F for 8–10 minutes, until the cauliflower is golden and crispy.

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