Cooking Lesson 3/ Cauliflower tagaine and Rice

Cauliflower Tagine

Serves 6

6      cups cauliflower floret

1/4 cup olive oil

1      medium onion, chopped

2      large baking potatoes, peeled and cut into 1-inch cubes

1      32-ounces can diced tomato or crushed tomato with juice

1      16-ounce can cooked garbanzo beans, drained

4      cloves garlic, mashed

1      teaspoon freshly ground coriander

1/2 cup chopped fresh cilantro

salt and pepper to taste

-Place the florets in bowl, drizzle with 2 tablespoons of olive oil, toss well, and then place the florets on a cookie sheet and broil until golden.  Remove from the oven and set aside.

-In a heavy pot, heat the olive oil and saute the onion for few minutes.  Add the garlic and the ground coriander.  Stir and cook for one minute. 

-Add the diced tomatoes, 4 cups of water, salt and pepper and bring to a boil.

-Drop the diced potatoes, stir, bring back to a boil.  Cover and cook over medium heat until the potatoes are done but not mushy.

-Add the garbanzo beans and the cauliflower, stir gently and continue to cook over low heat for 5 minutes.

-Add the cilantro, stir and turn the heat off.  Serve with rice.

Rice with Vermicelli Noodles

serves 6

4      tablespoons olive oil

1      cup broken vermicelli noodles

2      cup rice

4 1/2 cup water

salt to taste

-In heavy pot, heat the olive oil and saute the noodles, stirring often, until golden.

-Carefully, pour the water over the noodles.  Bring to a boil.

-Add the salt and the rice.  Stir and bring back to a boil.

-Cover and cook the rice over very low heat for ten minutes.

-Turn off the heat, keep the lid on, and allow the rice to continue to cook with it own heat, for another ten minutes.  Remove the lid and serve.

Comments

  1. sanaacooks says

    It is popular dish at my restaurant and my home. I do agree with you cauliflower deserve better place in our ingredient list. Thank you for your comment.

Leave a Reply

Your email address will not be published. Required fields are marked *