Moroccan Cauliflower Steaks with Caramelized Onion Couscous

moroccan spiced cauliflower steak and couscous

When I went to Morocco, I fell in a split infatuated with the colorful and lifelike country. It appeared like the Jemaa el fna, the focal square in Marrakech, never dozed. In the nights the square woke up with fortune tellers, snake charmers, and dance specialists. Just behind the square were the souks – a labyrinth of boulevards loaded with shops offering all that you could wish for from beautiful coated tagines to scarves to sweets. I went to the spice and olive shops almost everyday, joyfully testing and buying citrus marinated olives, saffron, and spices.

I regularly reproduce my Moroccan experience with my family by cooking vegetables with Moroccan spices and serving them with couscous. Couscous is a staple in Morocco, and immediate couscous can be made in only a few minutes. If you don’t have couscous on hand for this recipe, use rice or quinoa instead.

cutting cauliflower into steaks

cutting cauliflower into steaks

cauliflower steak on a baking sheet

My decision of vegetable for this dish is cauliflower cut into "steaks." The thick, fleshy cauliflower slats are heated until golden with cumin, coriander and cinnamon. A sharp blade will help you cut the cauliflower effortlessly. If you don't want to slice the cauliflower into steaks, Just cut it up into florets and toss with the spices and oil before baking.

moroccan spiced cauliflower steak and couscous


yogurt tahini sauce
I adore the rich, nutty tahini yogurt sauce that runs with this dish. I frequently make additional and keep in te fridge in the cooler to use as serving of mixed greens dressing, plunge for vegetable crudités, sandwich spread, and even pasta sauce. Tahini is a rich, velvety sesame glue popular in Middle Eastern and North African cooking. Search for it in the ethnic food segment of your supermarket or at Middle Eastern markets. If you are veggie lover, forget the yogurt in this recipe and use almond margarine or extra tahini.


This recipe is a quick, easy, and healthy way to spice up your weeknight. Feel free to top add some toasted pine nuts or almonds for added crunch, garnish with pomegranate seeds for a beautiful pop of color, or throw in some golden raisins for sweetness.

moroccan spiced cauliflower steak and couscous

Moroccan Cauliflower “Steaks” with Caramelized Onion Couscous

Serves 2

Ingredients

For the Cauliflower Steaks

  • 1 small head of cauliflower
  • 1 tablespoon Olive oil
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 ground cinnamon
  • 2 tablespoons finely shredded parsley or mint
  • Salt
  • Cracked black pepper
For the Couscous
  • 1 tablespoon olive oil or butter
  • 1/2 a large onion, sliced into half moons
  • 2 garlic cloves, peeled and chopped
  • 1 cup couscous
For the Lemon Tahini Sauce
  • 1 1/2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 2 tablespoons full fat Greek yogurt
  • 4 tablespoons water
  • Salt
Method

Preheat oven to 450 degrees F.
1. Remove the leaves from the bottom of the cauliflower. Using a sharp knife, slice the stem so that the cauliflower can sit flat. Cut the cauliflower in half from the top down to the core. Make another cut about 1 inch away from the cut side so that you get a 1 inch thick slice of cauliflower. Do the same thing with the other cauliflower half. Save the remaining cauliflower for another recipe.
2. Place the two cauliflower steaks on a non-stick baking sheet. In a small bowl, mix the olive oil with the coriander, cumin, cinnamon, salt, and pepper. Pour the mixture over the cauliflower steaks. Using your fingers, spread the oil and spices on both sides of the cauliflower.
3. Bake in the oven, flipping the cauliflower once midway through the cooking, until both sides are golden brown, about 20 minutes.
4. While the cauliflower is baking, work on the couscous. In a small saucepan, heat the oil or butter and add the onion slices. Cook on medium-low heat until the onion slices are golden. Then add the garlic and stir for 30 seconds.
5. Pour 1 cup water and salt over the onions and bring to a boil. Add the couscous, stir, and turn off heat. Cover the pot. Let it sit for 8 minutes or till all the water has been absorbed. Gently fluff couscous with a fork. Stir in chopped parsley or mint on top.
6. To make the yogurt tahini sauce, whisk all ingredients together in a small bowl till well combined.
7. To serve, spoon the couscous onto two plates. Place one cauliflower steak on each plate. Serve the yogurt tahini sauce on the side.
Enjoy!


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