Beef Tagine with Roasted Cauliflower

Beef Tagine with Roasted Cauliflower
Photo by Quentin Bacon


  • 12 ounces Roma (plum) tomatoes, peeled, halved, seeded, and chopped
  • ½ teaspoon ground cumin, preferably Moroccan
  • Coarse salt
  • 3 pounds beef short ribs or 2 pounds bone-in beef shoulder, trimmed of excess fat and cut into 1- to 1-¼-inch chunks
  • Pinch of red pepper flakes or cayenne, or to taste
  • 1 medium white or red onion, grated
  • 2 tablespoons finely chopped cilantro
  • + 8 more ingredients
    • 2 tablespoons finely chopped flatleaf parsley
    • ¼ teaspoon ground turmeric
    • 5 tablespoons extra virgin olive oil
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon ground ginger
    • 1 teaspoon sweet paprika
    • One 2-pound cauliflower
    • Juice of ½ lemon

Heat a tagine, preferably flameware, set on a heat diffuser over medium-low heat until warm. Mix 1 teaspoon salt, the pepper, and turmeric with 1-1/2 tablespoons of the olive oil and add to the warm pan. Add the beef and sauté gently until golden on a ll sides. Place a crumpled piece of parchmen...

View full recipe at Fine Cooking


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