Moroccan Cauliflower Pot Roast

 DINNER/VEGETARIAN/REGULAR/GFCF

Moroccan Cauliflower Pot Roast

Ready in 1 1/2 hours

Serves  6

136 Calories

Ingredients

• 2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1 1/2 tsp chili powder
• 1 tsp turmeric
• 3/4 tsp sugar
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large head cauliflower
• 3 tsp olive oil, divided
• 1 onion, sliced into 1/2 inch wedges
• 1 clove garlic, sliced or minced
• 15 oz. chickpeas, drained and rinsed
• 3 Tab raisins
• 2 cups vegetable broth

Cooking Instructions

1. Preheat oven to 375F. 
2. In bowl, combine spices and sugar. 
3. Slice stalk from the cauliflower head so it sits flat. Score bottom with an X. Brush with 1 1/2 tsp olive oil and coat with spice mixture.
4. Heat another 1 1/2 tsp of olive oil in a large, heavy pot. Add onion slices and garlic. Cook 5 minutes. 
5. Add chickpeas and raisins. Cook 3 minutes. 
6. Add broth and simmer while you add the cauliflower to the pot, spice side up. Cover and bake 30 minutes. 
7. Remove cover and bake 30 minutes more. 
8. To serve, slice cauliflower into wedges and spoon chickpea mix with liquid onto the plate.