This post may contain Amazon or other affiliate links that allow us to earn a small commission at no extra cost to you. Please see our Disclosure Policy for more info.
You might not think that cauliflower is the right kind of vegetable to add to a stew, but it works beautifully in this traditional Moroccan recipe for Lamb or Beef Tagine with Cauliflower. The light sauce is seasoned with ginger, cumin and paprika while preserved lemons and olives add salty, tangy, complementary flavor. You can parboil the cauliflower before adding it to the meat, but I don't bother because I like the cauliflower to absorb as much of the fragrant sauce as possible.
The cooking time below is for a pressure cooker. Allow double the time if using a pot or Dutch oven, and about triple that time if slow cooking in a clay or ceramic tagine
