🇲🇦 Morocco · Food
Moroccan Cauliflower Stew
By eatmundo · August 3, 2026
🇲🇦 MAA light and aromatic vegetable stew featuring tender florets of cauliflower simmered in a rich tomato base, heavily perfumed with cumin and fresh garlic.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the 1 large cauliflower into small, uniform florets and wash them thoroughly.
- 2
In a large pan, heat 50ml olive oil and sauté the diced onion and 3 minced garlic cloves until soft.
- 3
Add the 2 chopped tomatoes, 1 tsp cumin, and salt to the pan, cooking until the tomatoes break down into a sauce.
- 4
Toss the cauliflower florets into the pan, coating them completely with the tomato-garlic mixture.
- 5
Add 100ml of water, cover the pan, and simmer on medium-low heat for 20 minutes.
- 6
Check the cauliflower for tenderness; it should be firm but yield easily to a fork.
- 7
Remove the lid for the final 5 minutes to allow excess steam to dissipate and the sauce to thicken.
- 8
Garnish with chopped 0.5 bunch parsley and serve hot as a side or main with Moroccan flatbread.
Frequently Asked Questions
Can I roast the cauliflower?+
Yes, roasting the florets before adding them to the sauce gives the dish a deeper, nuttier flavor.
What is the best way to serve this?+
Serve this warm or at room temperature with plenty of crusty bread to scoop up the aromatic tomato sauce.
Can I add heat to this?+
Definitely, a teaspoon of harissa or a pinch of red chili flakes will add a lovely kick to the stew.
How do I prevent it from getting mushy?+
Keep the cauliflower in larger pieces and avoid over-stirring once the cauliflower is in the sauce.
🇲🇦 MAMundo Match
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