Beef tagine with cauliflower from Couscous and Other Good Food from Morocco / Good Food from Morocco (page 265) by Paula Wolfert

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kemgcodice on May 25, 2020

    Loved the recipe. The broth was aromatic and savoury and the beef was butter soft. The cauliflower added a clean taste to the dish. I used a flame tamer to cook the beef for a bit longer.

  • wester on October 07, 2011

    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.

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